Description
A traditional Norwegian pudding made with milk and flour, served warm with butter, cinnamon, and sugar.
Ingredients
Scale
- 1 quart whole milk
- 1 cup heavy cream
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted (for serving)
- Ground cinnamon (for serving)
- Additional sugar (for serving)
Instructions
- In a heavy-bottomed saucepan, heat the whole milk and heavy cream over medium-low heat until just steaming. Don’t let it come to a boil — gentle warmth is your friend here.
- Slowly add the flour while whisking constantly to avoid lumps. The mixture will begin to thicken quickly. Keep whisking to form a smooth, thick paste-like consistency.
- Stir in the sugar and salt. The Rommegrot should now resemble a rich pudding. Keep cooking and stirring for about 5–8 minutes, letting the mixture thicken slightly more and the flavors meld.
- Serve warm by ladling the hot Rommegrot into serving bowls. Drizzle each portion with melted butter and sprinkle generously with ground cinnamon and sugar.
Notes
- This dish is a comforting and traditional Norwegian recipe that is often served during festive occasions.
- Adjust the sugar and cinnamon to taste based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 15g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 60mg