RøMMEGRøT {NORWEGIAN PUDDING}
Our family likes to eat this warm, with a hefty drizzle of melted butter and a good sprinkling of cinnamon sugar!
Provided by Brenda | A Farmgirl's Dabbles
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, heat milk to 195° F. Stir almost continuously so milk does not burn, scraping the bottom of the saucepan.
- While milk is heating, whisk together flour, sugar, and salt in a small bowl. Set aside.
- While milk is heating, melt butter in a small saucepan over medium heat. Turn off heat and hold until milk has reached 195° F.
- Once milk temperature has reached 195° F, stir flour mixture into melted butter to form a thick paste. Transfer to the heated milk and stir constantly until milk starts to boil. Turn heat down to low and let cook for 5 minutes more, stirring often. Remove saucepan from heat.
- Spoon into individual bowls and serve with warm melted butter and cinnamon sugar (the more, the better!).
Nutrition Facts : Calories 270 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 140 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
RøMMEGRøT RECIPE
Rømmegrøt is a wonderful Norwegian classic dish that is warming, rich, and delicious. A rustic porridge recipe that is amped up with great ingredients like cream, sugar, butter, and flavor!
Provided by Ben Myhre
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Heat milk just to a boil and then remove from heat. Stir to make sure milk does not scald.
- While doing this, add sour cream to medium saucepan and bring to a simmer. Stir continually to ensure the dairy does not scald.
- Allow to simmer while stirring for 5 minutes.
- Slowly add flour to sour cream and stir in with fork. Add about 2 Tablespoons at a time
- Once flour is fully incorporated, add 2 Tablespoons of sugar, salt, and stir in.
- Slowly add in hot milk and stir at the same time until evenly mixed.
- Put in dish, top with butter, sugar, and cinnamon. Serve.
Nutrition Facts : ServingSize 1/4 total, Calories 667 Calories, Sugar 22 g, Sodium 649 mg, Fat 62 g, SaturatedFat 36 g, UnsaturatedFat 26 g, Carbohydrate 36 g, Fiber 1 g, Protein 4 g, Cholesterol 197 mg
RøMMEGRøT
Make and share this Rømmegrøt recipe from Food.com.
Provided by Coasty
Categories Norwegian
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat the milk and cream.
- In another pan melt the butter add the flour and make a roux.
- Using a balloon whisk slowly add the milk/cream beating well after each addition of milk so you have a lump free porridge.
- On a low heat cook the porridge for 10 minutes.
- Plate up and serve with cinnamon and sugar sprinkled ontop or dried fruits and nuts or strawberries.
Nutrition Facts : Calories 723.9, Fat 52, SaturatedFat 32.4, Cholesterol 130, Sodium 879.1, Carbohydrate 52.1, Fiber 1.5, Sugar 0.3, Protein 13.4
RøMMEGRøT (CREAM PORRIDGE)
Number Of Ingredients 6
Steps:
- Boil cream over medium heat for 20 minutes. Add flour slowly, stirring constantly. In a few minutes, the butter will separate and come to the top. Continue to stir and skim off butter set butter aside in small container. Stir in boiling milk blend until smooth and glossy. Ladle the rømmegrøt into small individual dessert bowls. Make a slight indentation and add 1 tablespoon of the reserved drawn butter to each sprinkle with sugar and cinnamon.Note: If only a small amount of butter separates from the cream, melt real butter to serve with the rømmegrøt.
Nutrition Facts : Nutritional Facts Serves
ROMMEGROT--NORWEGIAN CHRISTMAS PUDDING
Make and share this Rommegrot--Norwegian Christmas Pudding recipe from Food.com.
Provided by troyh
Categories Dessert
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 324.7, Fat 26.4, SaturatedFat 16.4, Cholesterol 59.1, Sodium 236.4, Carbohydrate 16.1, Fiber 0.3, Sugar 0.7, Protein 6.7
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