Rmmegrt Recipes
MICROWAVE ROMMEGROT
Norweigen food. Some people call this Mush Pudding. Definitely something to try at least once! Eat in moderation.
Provided by Terdinski
Categories Breakfast
Time 5m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in large microwave-safe bowl.
- Stir in flour with wire whisk.
- Cook until mixture bubbles, cook 30 seconds longer.
- Heat half & half and milk together; slowly add to flour mixture.
- Stir with wire whisk while mixing.
- Return to microwave until mixture begins to boil, about 2 minutes.
- Remove from microwave; stir in sugar and salt.
- Microwave 30 seconds longer.
- Add more hot milk if necessary to reach desired consistency.
- Serve warm with melted butter, cinnamon, and sugar, if desired.
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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- 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, melt butter in a small saucepan over medium heat. Turn off heat and hold until milk has reached 195° F.
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- Place the milk and cream in a medium saucepan over medium-low heat. 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. Boil and stir 1 minutes. Remove from heat and stir in maple syrup.
- Spoon into bowls and serve with a healthy drizzle of melted butter and a sprinkling of cinnamon-sugar.
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