Rommegrot--Norwegian Christmas Pudding
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 946.38 ml sour cream, preferably the richest (with the highest butterfat) you can find
- 162.69-177.48 ml all-purpose flour (to thicken)
- 473.18-709.77 ml milk, hot
- 2.46 ml salt (or to taste)
- 4.92 ml sugar (or to taste)
- 0 to taste butter, melted (as a garnish)
- 0 to taste sugar (as a garnish)
- 0 to taste ground cinnamon (as a garnish)
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
troyh
Vashon Island, Washington
I'm just a person who likes to eat.