Name: Rømmegrøt Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Norwegian
Ingredients: 1 quart whole milk; ¾ cup all-purpose flour; ¼ cup granulated sugar; ⅛ teaspoon Morton kosher salt; ½ cup salted butter, plus more for serving; Cinnamon-sugar for sprinkling

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Introduction

Rømmegrøt is a traditional Norwegian sour cream porridge that’s rich, creamy, and comforting. Perfect for a cozy breakfast or dessert, it combines simple ingredients into a luscious, thick pudding topped with butter and cinnamon-sugar.

Three white scalloped bowls each contain a smooth, pale yellow pudding with a glossy honey-colored swirl and a light dusting of fine brown cinnamon powder on top. The bowl in the center sits on a white plate decorated with a blue floral pattern, adding a delicate contrast to the creamy dessert. The creamy pudding looks soft and thick with a slight shine from the honey swirl. A golden spoon lies nearby on the white marbled surface, which also shows scattered cinnamon powder. Beside the bottom left corner, a small round bowl holds more cinnamon powder. The overall setup is bright and inviting with a clean, fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 quart whole milk
¾ cup all-purpose flour
¼ cup granulated sugar
⅛ teaspoon Morton kosher salt
½ cup salted butter, plus more for serving
Cinnamon-sugar, for sprinkling

Instructions

Step 1: Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the milk to 195°F, stirring almost continuously and scraping the bottom to prevent burning.
Step 2: While the milk is heating, whisk together the flour, sugar, and salt in a small bowl. Set aside.
Step 3: In a small saucepan, gently melt the butter over medium heat. Turn off the heat and hold it warm until the milk reaches 195°F.
Step 4: When the milk reaches 195°F, stir the flour mixture into the melted butter to form a thick paste. Add this paste to the heated milk, stirring constantly until it begins to boil.
Step 5: Reduce the heat to low and cook for 5 more minutes, stirring often. The mixture should become smooth and thick like a pudding. Remove from heat.
Step 6: Spoon the rømmegrøt into bowls, drizzle warm melted butter over the top, and sprinkle generously with cinnamon-sugar. Serve immediately and enjoy!

Tips & Variations

Use a whisk while stirring to prevent lumps and ensure a smooth texture.
For a richer flavor, substitute whole milk with a mixture of milk and cream.
Try topping with fresh berries or a drizzle of honey for a fruity twist.
If you can’t find Morton kosher salt, regular kosher salt or fine salt works fine—just adjust quantity slightly to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently and adding a splash of milk if needed to loosen the porridge.

How to Serve

A creamy, smooth pale yellow dish served in a white scalloped ramekin placed on a white plate with blue floral patterns. The top has a small well filled with golden honey, lightly dusted with reddish-brown cinnamon powder. Around the ramekin, a shiny gold spoon rests on the white marbled surface, adding a warm contrast. The dish looks soft and slightly fluffy with a gentle swirl pattern on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make rømmegrøt without a kitchen thermometer?

Yes, but it’s important to heat the milk carefully until it’s very hot and just about to simmer. Watching for bubbles forming around the edges can help, but a thermometer ensures perfect texture.

What can I serve with rømmegrøt?

Rømmegrøt is traditionally served with cured meats or flatbread on the side, but it also pairs well with fresh fruit, honey, or nuts for a sweeter meal.