Flotegrot Norwegian Cream Pudding Recipes

RøMMEGRøT RECIPE

Steps:

• Heat milk just to a boil and then remove from heat. Stir to make sure milk does not scald.
• While doing this, add sour cream to medium saucepan and bring to a simmer. Stir continually to ensure the dairy does not scald.
• Allow to simmer while stirring for 5 minutes.
• Slowly add flour to sour cream and stir in with fork. Add about 2 Tablespoons at a time
• Once flour is fully incorporated, add 2 Tablespoons of sugar, salt, and stir in.
• Slowly add in hot milk and stir at the same time until evenly mixed.
• Put in dish, top with butter, sugar, and cinnamon. Serve.

NORWEGIAN ROMMEGROT RECIPE

Steps:

• Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
• Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
• Serve warm or chilled, topped with cinnamon, sugar, and melted butter.

NORWEGIAN PUDDING

Steps:

• For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
• Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
• Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
• Remove from the heat and stir in the vanilla extract.
• For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
• Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.

RøMMEGRøT {NORWEGIAN PUDDING}

Steps:

• In a large saucepan over medium heat, heat milk to 195° F. Stir almost continuously so milk does not burn, scraping the bottom of the saucepan.
• While milk is heating, whisk together flour, sugar, and salt in a small bowl. Set aside.
• While milk is heating, melt butter in a small saucepan over medium heat. Turn off heat and hold until milk has reached 195° F.
• Once milk temperature has reached 195° F, stir flour mixture into melted butter to form a thick paste. Transfer to the heated milk and stir constantly until milk starts to boil. Turn heat down to low and let cook for 5 minutes more, stirring often. Remove saucepan from heat.
• Spoon into individual bowls and serve with warm melted butter and cinnamon sugar (the more, the better!).

ROMMEGROT--NORWEGIAN CHRISTMAS PUDDING

Steps:

• Garnishes: melted butter sugar ground cinnamon Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly.
• Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly.
• It must not boil.
• Use a heat diffuser for this process.
• Using a flour sifter or strainer, slowly add enough flour to thicken the cream.
• I use about 11-12 Tbsp. for a very thick pudding.
• Using a wire whisk, whip in the flour 1 Tbsp. at a time.
• The cream will thicken and start to pull away from the sides of the pan.
• If the sour cream is very rich, the butter will now begin to form and rise tot he top.
• Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency.
• Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.