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Norwegian Pudding
(Rommegrot)
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| What You Need: |
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2 pints sour cream, the richest (with the highest butterfat) you can find
11-12 tablespoons all-purpose flour to thicken
2-3 cups hot milk
˝ teaspoon salt, or to taste
1 teaspoon sugar, or to taste
GARNISHES
Melted butter
Sugar
Ground cinnamon
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| How To Cook: |
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1. Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly. Turn down the heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly. It must not boil. Use a heat diffuser for this process.
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2. Using a flour sifter or strainer, slowly add enough flour to thicken the cream. 1 use about 11 or 12 tablespoons for a very thick pudding. Using a wire whisk, whip in the flour 1 tablespoon at a time.
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3. The cream will thicken and begin to pull away from the sides of the pan. If the sour cream is very rich, butter will now begin to form and rise to the top.
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4. Remove this with a spoon and set aside. Stir in enough hot milk to obtain porridge like consistency. Add sugar and salt to taste.
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5. Serve in bowls with melted butter, sugar, and cinnamon on top.
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