Rømmegrøt Warm Milk Porridge (Print Version)
Rich Norwegian porridge with whole milk, butter, and a cinnamon-sugar finish for a cozy, creamy delight.
# Ingredients:
→ Rømmegrøt Base
01 -
1 liter whole milk
02 -
95 grams all-purpose flour
03 -
50 grams granulated sugar
04 -
0.75 grams Morton kosher salt
05 -
120 grams salted butter, plus more for serving
06 -
Cinnamon-sugar, to taste
# Steps:
01 -
Set a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat milk to 90°C, stirring almost continuously and scraping the bottom of the pan to prevent burning.
02 -
In a small bowl, whisk together flour, sugar, and salt. Set aside.
03 -
In a small saucepan, gently melt butter over medium heat. Turn off the heat and hold until the milk has reached 90°C.
04 -
Once the milk temperature reaches 90°C, stir the flour mixture into the melted butter to create a thick paste. Gradually add this paste to the heated milk, stirring constantly, until the milk starts to boil.
05 -
Reduce heat to low and cook for 5 additional minutes, stirring often, until the mixture becomes thick and smooth like a pudding. Remove from heat.
06 -
Spoon the rømmegrøt into individual bowls. Drizzle with warm melted butter and sprinkle generously with cinnamon-sugar. Serve immediately.
# Helpful Notes:
01 -
Rømmegrøt is a traditional Norwegian dish usually served warm for breakfast, as a side, or a dessert.