Description
Rømmegrøt is a rich Norwegian sour cream porridge made with cream, milk, flour, and traditional butter, sugar, and cinnamon toppings.
Ingredients
Units
Scale
- 2 cups homemade sour cream (see notes); alternatively, use 2 cups heavy cream.
- 1 cup whole milk
- 1/2 cup flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 tablespoons melted butter, for topping
- 4 tablespoons sugar, for topping
- Cinnamon, for topping
Instructions
- Heat milk just to a boil and then remove from heat. Stir frequently to prevent the milk from scorching.
- While doing this, add sour cream to a medium saucepan and bring to a simmer. Stir continually to prevent the dairy from scorching.
- Allow to simmer while stirring for 5 minutes.
- Slowly add flour to sour cream and stir it in with a fork. Add about 2 tablespoons at a time.
- Once flour is fully incorporated, stir in the sugar and salt.
- Slowly pour in the hot milk while stirring until the mixture is smooth and evenly combined.
- Divide among serving bowls and top with butter, sugar, and cinnamon. Serve.
Notes
- For the best results, use my homemade sour cream recipe. If you cannot make it, I recommend heavy whipping cream instead of standard store-bought sour cream.
- Traditional Norwegian rømme, including rich seterrømme, is different from typical American sour cream. Homemade sour cream or heavy cream better approximates the richness I am looking for in this recipe.
- Milk and cream can scorch on the bottom of the pan, so use controlled heat and stir frequently.
- Our calorie count accounts for 1 tablespoon of melted butter and 1 tablespoon of sugar for the topping, per serving.