Name: Rømmegrøt Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Norwegian
Ingredients: 1 quart whole milk; ½ cup salted butter (plus more for serving); ¾ cup all-purpose flour; ¼ cup granulated sugar; ⅛ teaspoon Morton kosher salt; Cinnamon-sugar, for sprinkling

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Introduction

Rømmegrøt is a traditional Norwegian sour cream porridge that is creamy, rich, and simply comforting. This dish is perfect for cozy mornings or as a special treat, topped with melted butter and cinnamon sugar for a delightful flavor combination.

The image shows a creamy dessert served in a white scalloped bowl placed on a white plate with blue floral patterns. The dessert has two main layers: the smooth, pale yellow custard base, and a top layer of glossy melted butter or syrup swirled in the center, sprinkled lightly with a reddish-brown powder, likely cinnamon or nutmeg. The dessert bowls are set on a white marbled surface, with a golden spoon nearby and a small bowl of reddish powder partially visible in the corner. A white cloth with subtle stitching is draped to the side, adding softness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 quart whole milk
¾ cup all-purpose flour
¼ cup granulated sugar
⅛ teaspoon Morton kosher salt
½ cup salted butter (plus more for serving)
Cinnamon sugar, for topping

Instructions

Step 1: Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the milk to 195°F, stirring almost continuously and scraping the bottom of the pan to prevent burning.
Step 2: While the milk is heating, whisk together the flour, sugar, and salt in a small bowl. Set aside.
Step 3: Gently melt the butter in a small saucepan over medium heat. Once melted, turn off the heat and hold until the milk reaches 195°F.
Step 4: Stir the flour mixture into the melted butter to form a thick paste. Add this paste to the heated milk, stirring constantly. When the mixture starts to boil, reduce the heat to low and cook for an additional 5 minutes, stirring often. The porridge should become smooth and thick like pudding. Remove from heat.
Step 5: Spoon the rømmegrøt into individual bowls. Drizzle warm melted butter on top and sprinkle generously with cinnamon sugar. Serve immediately and enjoy!

Tips & Variations

Use a kitchen thermometer to ensure the milk reaches the exact temperature for the best texture.
For a richer flavor, substitute half of the whole milk with sour cream.
Serve with cured meats or fresh berries for a sweet and savory contrast.

Storage

Rømmegrøt is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of milk to restore creaminess as needed.

How to Serve

The image shows a white scalloped ceramic ramekin filled with smooth, creamy mashed potatoes that have a soft yellow color. On top, there is a melting pat of butter spreading golden liquid around the edges, and a light sprinkle of reddish-brown paprika adds a warm touch. A golden spoon scoops into the potatoes, revealing their fluffy texture. The ramekin sits on a white plate with blue floral designs, all placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make rømmegrøt without a kitchen thermometer?

Yes, but it requires careful attention. Heat the milk slowly while stirring constantly until it is just about to simmer and small bubbles form around the edges—close to 195°F. Avoid boiling to prevent scorching.

What can I serve with rømmegrøt?

Traditionally, it’s served with melted butter and cinnamon sugar, but it also pairs well with cured meats, smoked salmon, or fresh fruit like berries for a balanced meal.