Ingredients
Rømmegrøt
- 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 sprinkling
Instructions
- Heat the Milk: Set a large heavy-bottomed saucepan over medium heat. Use a kitchen thermometer to heat the milk slowly up to 195°F, stirring almost continuously and scraping the bottom to prevent burning.
- Mix Dry Ingredients: While the milk is heating, whisk together the flour, sugar, and salt in a small bowl until evenly combined and set aside.
- Melt Butter: Melt the butter gently in a small saucepan over medium heat. Once melted, remove from heat and keep warm until the milk reaches the target temperature.
- Combine Flour Mixture and Butter: Stir the flour mixture into the melted butter to create a thick paste. Then add this paste slowly to the heated milk, stirring constantly until the milk begins to boil.
- Cook Until Thickened: Lower the heat to low and cook for an additional 5 minutes, stirring frequently. The rømmegrøt should become smooth and thick, similar to a thick pudding. Remove from heat.
- Serve: Spoon the porridge into individual bowls. Drizzle with extra warm melted butter and sprinkle generously with cinnamon sugar. Serve immediately for the best flavor and texture.
Notes
- Use a heavy-bottomed saucepan to prevent milk from scorching during heating.
- Stir continuously and monitor temperature carefully to achieve the perfect creamy texture.
- The cinnamon sugar topping can be adjusted to taste; try adding a pinch of ground cardamom for an extra flavor twist.
- Serve rømmegrøt fresh, as it thickens more upon cooling.
- Traditionally served with cured meat on the side for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
