Norwegian Cream Porridge (Print-Friendly Version)
Creamy rømmegrøt with butter and cinnamon-sugar for a cozy treat.
# Ingredients You'll Need:
→ Porridge Base
01 -
1 quart whole milk
02 -
1/4 cup granulated sugar
03 -
3/4 cup all-purpose flour
04 -
1/2 cup salted butter, plus extra for serving
05 -
1/8 teaspoon kosher salt
→ Topping
06 -
Cinnamon-sugar, for garnish
# How to Make It:
01 -
Pour warm porridge into bowls. Drizzle with melted butter and add a good amount of cinnamon-sugar on top. Enjoy right away.
02 -
Keep cooking on low for 5 more minutes while stirring often. The porridge should become thick and smooth, like pudding. Take off heat.
03 -
Once the milk hits 195°F, mix the butter-flour paste into it, stirring all the time. If necessary, turn up the heat until it starts to bubble, then lower again.
04 -
When the milk's hot enough, stir the flour mix into the melted butter until you get a thick paste.
05 -
Put a big heavy pot on medium heat. Warm the whole milk to 195°F, stirring often and scraping the bottom so it doesn’t burn. Use a kitchen thermometer to check the temp.
06 -
In a small pot, melt the salted butter over medium heat. Take it off the stove and keep it warm until you need it.
07 -
While the milk’s heating up, mix the all-purpose flour, granulated sugar, and kosher salt in a small bowl. Set it aside.
# Extra Information:
01 -
When heating the milk, constantly stirring is key to stop the cream from sticking and burning. Best to serve Rømmegrøt hot for the best flavor and texture.