Best Rommegrot Norwegian Christmas Pudding Recipes

RøMMEGRøT RECIPE

Rømmegrøt Recipe image

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

Ingredients

2 cups homemade sour cream (see notes) alternatively 2 cups heavy cream.
1 cup whole milk
1/2 cup flour
2 Tablespoons sugar
1 teaspoon salt
Melted butter, for topping
Sugar, for topping
Cinnamon, for topping

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

NORWEGIAN ROMMEGROT RECIPE

Norwegian Rommegrot Recipe image

This Norwegian cream pudding is cheap to make and feeds a crowd. Serve warm or chilled with melted butter on top. Once you start cooking the mixture, butter starts to seep out. Remove this from the mixture and save for a topping.

Provided by Haley

Time 1h5m

Number Of Ingredients 6

Ingredients

1 pint heavy whipping cream
1 cup flour, divided
3 cups whole milk, heated
1/2 cup sugar
Pinch of salt
Cinnamon, nutmeg, sugar and melted butter, for serving

Steps:

Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
Serve warm or chilled, topped with cinnamon, sugar, and melted butter.

ROMMEGROT--NORWEGIAN CHRISTMAS PUDDING

Rommegrot--Norwegian Christmas Pudding image

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

Ingredients

2 pints sour cream, preferably the richest (with the highest butterfat) you can find
11 -12 tablespoons all-purpose flour (to thicken)
2 -3 cups milk, hot
1/2 teaspoon salt (or to taste)
1 teaspoon sugar (or to taste)
to taste butter, melted (as a garnish)
to taste sugar (as a garnish)
to taste ground cinnamon (as a garnish)

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.