Rommegrot--Norwegian Christmas Pudding

Recipe by troyh
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READY IN:
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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