Serves: 6
Total Calories: 284
* 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. Follow above recipe, but substitute dairy sour cream for the 2 cups heavy cream. The original sour cream rømmegrøt used fresh, unpasteurized cream which had been allowed to sour. With the dairy sour cream, there may be little or no separation of butter, so plan on melting a generous amount of butter to serve with the rømmegrøt.
This Rømmegrøt (with Sour Cream) recipe is from the More Family Favorites Cookbook. Download this Cookbook today.
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