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After 15 minutes of simmering the sour cream, sift about a third of the flour over the cream, stirring constantly as you add the flour. Simmer for a few more minutes, until the fat has separated and you can skim or pour it off. Reserve the fat. Bring the milk to a boil in its pot. Sift the remaining flour over the porridge, stirring constantly.

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Bring the heavy cream to a boil and cook for 2 minutes. Add in the flour and whisk for 2-4 minutes until the butter separates from the cream and the flour is cooked, drain off the butter (the amount you'll get depends on the quality of the cream). Add the milk, sugar and salt and whisk until nice and smooth. Pour immediately into small bowls.

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In a small saucepan, melt 1 stick of butter for on top of the Rømmegrøt. In a large pot over medium-low heat, melt the remaining 2 sticks of butter. Sprinkle in the flour and whisk until smooth and bubbly, about 3 minutes. Whisking constantly, pour in the hot milk and cream. Bring to a boil.

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Learn how to make rommegrot, a traditional Norwegian porridge, with this easy recipe from Sons of Norway, a cultural and financial organization.

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Ingredients 1 qt Milk 1 C. Half & Half 1 C. Butter ¾ C. Flour ½ C. Sugar ¼ C. Butter Sugar Cinnamon Procedure Heat milk and half and half; do not scorch; set aside.

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Don't let it scorch! In a small saucepan, melt 1 stick of butter for on top of the Rømmegrøt. In a large pot over medium-low heat, melt the remaining 2 sticks of butter. Sprinkle in the flour and whisk until smooth and bubbly, about 3 minutes. Whisking constantly, pour in the hot milk and cream. Bring to a boil.

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Warm the milk: In a large saucepan set to medium high heat, warm the milk to 195° F. Stir almost continuously so the milk does not burn, scraping the bottom of the saucepan with a heat resistant rubber spatula. Mix dry ingredients: While the milk is warming, whisk together the flour, sugar and salt in a small bowl, then set aside.

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Norwegian Rommegrot Recipe. Yield: 8 servings. Prep Time: 5 minutes. Cook Time: 20 minutes. Additional Time: 40 minutes. Total Time: 1 hour 5 minutes. This Norwegian cream pudding is cheap to make and feeds a crowd. Serve warm or chilled with melted butter on top. Once you start cooking the mixture, butter starts to seep out.

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3/4 c. flour. 1/2 c. sugar. 1/4 c. butter. Sugar & cinnamon. Heat milk and half and half; do not scorch; set aside. In large, heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly. Pour in milk, cook, stirring frequently until mixture bubbles and thickens. Stir in sugar. Pour 1/4 cup melted butter on top.

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Instructions. . Cook the sour cream in a covered saucepan on medium heat for about 5 minutes. . Turn down the heat and add half of the flour and stir well with a whisk. Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release.

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Rømmegrøt | Sons of Norway. We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners. Cookies Settings.

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Cook the mixture over medium-low heat, stirring constantly, until it thickens and turns a pale yellow color. Slowly pour in the warm milk, whisking vigorously to combine the ingredients. Continue cooking the mixture over medium-low heat, stirring constantly, until it reaches a creamy consistency.

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Rømmegrøt is a traditional porridge originating from Norway. Although there are several variations, it's usually made with a combination of sour cream, flour, full-fat milk, and salt. It's recommended to use homemade or high-fat sour cream, with no gelatin or stabilizers. The sour cream is shortly simmered and the flour is then sifted into.

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Making Rømmegrøt may seem daunting, but it's a relatively simple process. Follow these steps to make a creamy, delicious porridge: In a large pot, heat the sour cream and milk over medium heat until it starts to boil. Reduce the heat to low and add the flour and salt gradually, stirring constantly with a wooden spoon.

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1 1/2 cups plus 2 tablespoons (200 g) all-purpose flour. 4 1/4 cups (1 litre) whole milk. Pinch of salt. Cinnamon and sugar, for serving. Over medium heat cook the sour cream and stir continuously, around 15 minutes. Add half of the flour and stir vigorously until well blended. Allow the mixture to come to a slow simmer.

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After skimming the fat, tip in the rest of the flour, and whisk in properly to avoid lumps. Add 1/4 of the warm milk, and stir well. When fully incorporated, tip another quart, stir, and then another again. Bring the porridge to a very gentle simmer, and simmer for a few minutes to allow the porridge to properly thicken, and to cook out the raw.