Description
A traditional Norwegian pudding made from milk and flour, often served warm with melted 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
- Warm the milk and cream in a heavy-bottomed saucepan over medium-low heat until just steaming. Don’t let it come to a boil; gentle warmth is your friend here.
- Whisk in the flour slowly, adding it while whisking constantly to avoid lumps. The mixture will begin to thicken quickly. Keep whisking to form a smooth, thick paste-like consistency.
- Add 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. Ladle the hot Rommegrot into serving bowls. Drizzle each portion with melted butter and sprinkle generously with ground cinnamon and sugar.
Notes
- This dish is best served warm for optimal flavor and texture.
- Adjust the amount of sugar and cinnamon according to personal taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg