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Norwegian Rommegrot recipe

A traditional Norwegian holiday ‘creampudding’ made with sour cream.

Recipe: Norwegian Rommegrot

2 cups sour cream
1/2 cup water
1/2 cup plus 3 tablespoons flour
1/2 teaspoon salt
1 cup cold water
1 1/2 cups milk, warmed
2 tablespoons butter
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

  • In a large, heavy saucepan whisk togethersour cream and 1/2 cup water. Cook over medium-low heat, whiskingconstantly for about 15 minutes. Remove from heat; set aside.
  • In a separate bowl, combine flour andsalt. Gradually whisk in 1 cup cold water until smooth; thenwhisk flour mixture into sour cream. Return to heat and cookuntil thick and bubbly, about 2 minutes. Remove from heat.
  • Gradually whisk in 1 1/2 cups warm milk,stirring constantly to reach the consistency of a thick whitesauce.
  • Pour into shallow glass bowls and dotwith butter.
  • Combine sugar and cinnamon and sprinkleover top of pudding.
  • Serve warm, with additional butter andcinnamon sugar, if desired.

    Makes 8 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.


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