2 cups homemade sour cream (see notes) alternatively 2 cups heavy cream.
1 cup whole milk
1/2 cup flour
2 Tablespoons sugar
1 teaspoon salt
Melted butter, for topping
Sugar, for topping
Cinnamon, for topping
Heat milk just to a boil and then remove from heat. Stir to make sure milk does not scald.
While doing this, add sour cream to medium saucepan and bring to a simmer. Stir continually to ensure the dairy does not scald.
Allow to simmer while stirring for 5 minutes.
Slowly add flour to sour cream and stir in with fork. Add about 2 Tablespoons at a time
Once flour is fully incorporated, add 2 Tablespoons of sugar, salt, and stir in.
Slowly add in hot milk and stir at the same time until evenly mixed.
Put in dish, top with butter, sugar, and cinnamon. Serve.
To make homemade sour cream, add 4 teaspoons of lemon juice to 2 cups of heavy whipping cream in a mason jar or other dish. Add an additional 1/2 cup of whole milk and stir. Cover with a paper towel and secure with rubber band for a minimum of 8 and a maximum of 24 hours. Mix, remove and refrigerate.
If you can’t make the homemade sour cream, I would recommend using heavy whipping cream instead of store-bought sour cream. Real sour cream tends to be different than store-bought. Get the full homemade sour cream recipe here.
Scalding cream and milk is something to watch for on this recipe. What does that mean? Stir your dairy to ensure it does not scald!
Our calorie count accounts for 1 tbsp of melted butter and 1 tbsp sugar for the topping, per serving