Description
Rømmegrøt is a traditional Norwegian sour cream porridge known for its rich and creamy texture. This comforting dish is made by slowly cooking whole milk with a flour and sugar mixture until thickened, then enriched with melted butter and cinnamon-sugar for a delightful, warm breakfast or dessert.
Ingredients
Scale
Milk Mixture
- 1 quart whole milk
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon Morton kosher salt
Butter and Toppings
- ½ cup salted butter, plus more for serving
- Cinnamon-sugar, for sprinkling
Instructions
- Heat the Milk: Place a large heavy-bottomed saucepan over medium heat and pour in the whole milk. Use a kitchen thermometer to monitor the temperature, heating the milk to 195°F while stirring almost continuously and scraping the bottom of the pan to prevent burning.
- Prepare Dry Mixture: While the milk is heating, whisk together the flour, granulated sugar, and kosher salt in a small bowl until well combined. Set this mixture aside.
- Melt Butter: Gently melt the ½ cup of salted butter in a small saucepan over medium heat. Once melted, remove the butter from heat and keep it warm for later use.
- Combine Flour Mixture: Stir the flour mixture into the melted butter to create a thick paste. Then, gradually add this paste to the hot milk, stirring constantly to avoid lumps, until the mixture comes to a boil.
- Cook the Porridge: Reduce the heat to low and continue cooking the mixture for an additional 5 minutes, stirring often. The porridge will thicken and develop a smooth, pudding-like consistency. Remove the saucepan from the heat once done.
- Serve: Spoon the warm rømmegrøt into individual bowls. Drizzle additional warm melted butter over each serving and sprinkle generously with cinnamon-sugar. Serve immediately to enjoy the best flavor and texture.
Notes
- Stirring continuously and scraping the bottom of the pan is critical to prevent the milk from scorching.
- Use a kitchen thermometer to accurately reach the correct milk temperature for optimal texture.
- For a richer porridge, you can substitute some of the whole milk with sour cream if desired, which is traditional in some versions of rømmegrøt.
- Serve rømmegrøt with cured meats or jam for a traditional Norwegian meal pairing.
- Leftovers can be refrigerated and gently reheated with a little milk to restore creaminess.
