Creamy Norwegian Milk (Print Version)
# Ingredients:
01 -
3/4 cup regular flour
02 -
1 quart full-fat milk
03 -
1/4 cup white sugar
04 -
1/8 teaspoon coarse salt
05 -
1/2 cup salted butter, with extra for topping
06 -
Cinnamon sugar mix for decoration
# Instructions:
01 -
Use a sturdy saucepan on medium heat. Warm the milk to 195°F, checking the temperature with a cooking thermometer. Stir almost nonstop to avoid burning, making sure to scrape the bottom of the pot often.
02 -
Combine the flour, sugar, and salt in a small mixing bowl. Whisk them together and put it aside.
03 -
As the milk is heating up, put butter in a small saucepan and let it melt gently on medium heat. Once it's fully melted, turn off the heat and keep it ready for later.
04 -
When the milk hits 195°F, stir the dry mixture into the melted butter. Mix it around until it turns into a thick, doughy paste.
05 -
Pour the thick paste into the hot milk. Stir nonstop until the milk starts bubbling. Turn the stove down to low and keep cooking for about 5 more minutes, stirring a lot, until it turns smooth and thick like pudding. Take it off the heat when done.
06 -
Scoop the rømmegrøt into bowls. Top with a drizzle of melted butter and a good sprinkle of cinnamon sugar. Enjoy it right away while it's warm.
# Notes:
01 -
This version is based on Vivian Wensel's method, made famous in the Sons of Norway group from Fargo, ND. It closely matches the traditional creamy rømmegrøt enjoyed in Norwegian kitchens.