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Don't let it scorch! In a small saucepan, melt 1 stick of butter for on top of the Rømmegrøt. In a large pot over medium-low heat, melt the remaining 2 sticks of butter. Sprinkle in the flour and whisk until smooth and bubbly, about 3 minutes. Whisking constantly, pour in the hot milk and cream. Bring to a boil.
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Making Rømmegrøt may seem daunting, but it's a relatively simple process. Follow these steps to make a creamy, delicious porridge: In a large pot, heat the sour cream and milk over medium heat until it starts to boil. Reduce the heat to low and add the flour and salt gradually, stirring constantly with a wooden spoon.
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Instructions. 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.
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Warm the milk: In a large saucepan set to medium high heat, warm the milk to 195° F. Stir almost continuously so the milk does not burn, scraping the bottom of the saucepan with a heat resistant rubber spatula. Mix dry ingredients: While the milk is warming, whisk together the flour, sugar and salt in a small bowl, then set aside.
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Directions: Bring the heavy cream to a boil and cook for 2 minutes. Add in the flour and whisk for 2-4 minutes until the butter separates from the cream and the flour is cooked, drain off the butter (the amount depends on the cream). Add the milk, sugar and salt and whisk until nice and smooth. Pour immediately into small bowls, garnish with a.
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Norwegian Rommegrot Recipe. Yield: 8 servings. Prep Time: 5 minutes. Cook Time: 20 minutes. Additional Time: 40 minutes. Total Time: 1 hour 5 minutes. 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.
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3/4 c. flour. 1/2 c. sugar. 1/4 c. butter. Sugar & cinnamon. Heat milk and half and half; do not scorch; set aside. In large, heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly. Pour in milk, cook, stirring frequently until mixture bubbles and thickens. Stir in sugar. Pour 1/4 cup melted butter on top.
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Learn how to make rommegrot, a traditional Norwegian porridge, with this easy recipe from Sons of Norway, a cultural and financial organization.
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- 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
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Rømmegrøt is a traditional porridge originating from Norway. Although there are several variations, it's usually made with a combination of sour cream, flour, full-fat milk, and salt. It's recommended to use homemade or high-fat sour cream, with no gelatin or stabilizers. The sour cream is shortly simmered and the flour is then sifted into.
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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.
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Cook the mixture over medium-low heat, stirring constantly, until it thickens and turns a pale yellow color. Slowly pour in the warm milk, whisking vigorously to combine the ingredients. Continue cooking the mixture over medium-low heat, stirring constantly, until it reaches a creamy consistency.
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Bring the heavy cream to a boil and cook for 2 minutes. Add in the flour and whisk for 2-4 minutes until the butter separates from the cream and the flour is cooked, drain off the butter (the amount you'll get depends on the quality of the cream). Add the milk, sugar and salt and whisk until nice and smooth. Pour immediately into small bowls.
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Instructions. . Cook the sour cream in a covered saucepan on medium heat for about 5 minutes. . Turn down the heat and add half of the flour and stir well with a whisk. Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release.
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After skimming the fat, tip in the rest of the flour, and whisk in properly to avoid lumps. Add 1/4 of the warm milk, and stir well. When fully incorporated, tip another quart, stir, and then another again. Bring the porridge to a very gentle simmer, and simmer for a few minutes to allow the porridge to properly thicken, and to cook out the raw.