Description
Rømmegrøt is a traditional Norwegian sour cream porridge, perfect for a cozy breakfast or dessert.
Ingredients
Scale
- 1 quart whole milk (can substitute with heavy cream)
- 3/4 cup all-purpose flour (can substitute with gluten-free flour)
- 1/4 cup granulated sugar (maple syrup can be used for a unique sweetness)
- 1/2 teaspoon Morton Kosher salt (use less if using table salt)
- 1/2 cup salted butter (unsalted butter can be used)
- to taste cinnamon-sugar (mix sugar with cinnamon)
Instructions
- Begin by pouring 1 quart of whole milk into a heavy-bottomed saucepan. Heat it to 195°F while stirring continuously to avoid burning.
- In a separate bowl, whisk together ¾ cup of flour, ¼ cup of sugar, and ½ teaspoon of salt.
- Melt ½ cup of salted butter in a small saucepan over low heat.
- Carefully stir the flour mixture into the melted butter to form a smooth paste, then gradually add this to the hot milk.
- Lower the heat and let the mixture cook for about 5 minutes, stirring frequently.
- Spoon warm Rømmegrøt into bowls and drizzle with melted butter. Finish with a sprinkle of cinnamon-sugar.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 60 mg