Description
Rømmegrøt is a warm, creamy Norwegian porridge traditionally enjoyed during celebrations. Made with milk, flour, butter, sugar, and topped with cinnamon sugar, it's a comforting and versatile dish that can be served sweet or savory.
Ingredients
- 1 quart whole milk
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
- ½ cup salted butter, plus more for serving
- Cinnamon‑sugar, for topping
Instructions
- In a large heavy-bottomed saucepan over medium heat, heat the milk to about 195 °F, stirring nearly continuously to prevent scorching.
- While the milk warms, whisk together flour, sugar, and salt in a small bowl.
- In another small saucepan, gently melt the butter over medium heat; then turn off the heat and wait for the milk to reach 195 °F.
- Once the milk is hot, stir the flour mixture into the melted butter, forming a thick paste. Add this to the milk, stirring constantly until it begins to boil.
- Reduce heat to low and simmer for about 5 minutes, stirring often, until it thickens like a creamy pudding.
- Serve immediately in bowls, drizzled with extra melted butter and sprinkled heavily with cinnamon‑sugar.
Notes
- For a richer porridge, swap half the milk for heavy cream.
- To make it more traditional, replace 1–2 cups of milk with full-fat sour cream.
- Use skim milk for a lighter version.
- Can be served savory with cured meats instead of sweet toppings.
- Store leftovers in the fridge for up to 4 days and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 55mg
