Description
Rømmegrøt is a warm Norwegian porridge recipe, similar to a rich milk pudding, that’s delightful with a drizzle of melted butter and a good sprinkling of cinnamon-sugar over the top. Enjoy it as a hot breakfast, side dish, or dessert!
Ingredients
- 1 quart whole milk
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon Morton kosher salt
- ½ cup salted butter, plus more for serving
- Cinnamon-sugar, for topping
[the_ad id="4666"]
Instructions
Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the milk to 195°F, stirring almost continuously and scraping the bottom of the pan to prevent burning.
While the milk is heating, whisk together the flour, sugar, and salt in a small bowl. Set aside.
In a separate small saucepan, gently melt the butter over medium heat. Once melted, turn off the heat and set aside until the milk reaches 195°F.
[the_ad id="4666"]
Once the milk is ready, stir the flour mixture into the melted butter to form a thick paste.
Add the butter-flour paste to the hot milk, stirring constantly until the mixture begins to boil.
Reduce heat to low and continue to cook for 5 more minutes, stirring often, until the mixture thickens to a smooth, pudding-like consistency.
Remove from heat and spoon the rømmegrøt into individual serving bowls.
Drizzle with warm melted butter and generously sprinkle with cinnamon-sugar.
Serve immediately.
Notes
Adapted slightly from the recipe that Vivian Wensel shared with me in the Sons of Norway kitchen in Fargo, ND. My MIL says this recipe is very similar to the rømmegrøt she has enjoyed all her life.
[the_ad id="4669"]
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 31 g
- Sodium: 163 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 43 mg