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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