Creamy Norwegian Rømmegrøt

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) rømme (Norwegian sour cream) 1 cup (240ml) rømme (Norwegian sour cream)
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• Ground cinnamon, for garnish Ground cinnamon, for garnish
• Additional melted butter, for serving Additional melted butter, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 8g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a saucepan, combine the milk, rømme, sugar, salt, and vanilla extract. Heat over medium-low heat, stirring occasionally, until the mixture is hot but not boiling.
2. 2.
   In a separate small saucepan, melt the butter over medium heat. Add the flour and whisk continuously until the mixture turns golden brown, about 2-3 minutes.
3. 3.
   Slowly pour the butter-flour mixture into the hot milk-rømme mixture, whisking constantly to avoid lumps.
4. 4.
   Continue cooking the mixture over low heat, stirring frequently, until it thickens to a creamy consistency, about 15-20 minutes.
5. 5.
   Remove from heat and let the Rømmegrøt cool slightly before serving.
6. 6.
   Serve the Rømmegrøt warm, topped with a sprinkle of ground cinnamon and a generous drizzle of melted butter.

Treat your ingredients with care...

• Rømme — Make sure to use authentic Norwegian rømme for the best flavor and texture in your Rømmegrøt. If you can't find rømme, you can substitute with a combination of sour cream and heavy cream.

Tips & Tricks

• To avoid lumps in your Rømmegrøt, make sure to whisk continuously while adding the butter-flour mixture to the hot milk-rømme mixture.
• For a richer flavor, you can add a pinch of ground cardamom to the Rømmegrøt while it is cooking.
• If you prefer a sweeter porridge, you can increase the amount of sugar according to your taste.

Serving advice

Rømmegrøt is traditionally served as a main course, but it can also be enjoyed as a dessert or a comforting breakfast. Serve it warm in individual bowls, and don't forget to top each serving with a generous drizzle of melted butter and a sprinkle of cinnamon sugar.

Presentation advice

For an elegant presentation, you can garnish each serving of Rømmegrøt with a cinnamon stick or a dusting of powdered sugar. Serve it alongside a cup of hot coffee or tea to complete the Norwegian experience.