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Norwegian Rommegrot (Cream Pudding)



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2 cups sour cream
1 1/2 cup water, divided
1/2 cup plus 3 tbsp. flour
1/2 tsp. salt
1 1/2 cups reduced fat milk, warmed
2 tbsp. butter
1/4 cup sugar
1 1/2 tsp. ground cinnamon


  1. 1
    In a large, heavy saucepan whisk together sour cream and 1/2 cup water. Cook over medium-low heat, whisking constantly for about 15 minutes. Remove from heat; set aside.
  2. 2
    In a separate bowl, combine flour and salt. Gradually whisk in 1 cup cold water until smooth; then whisk flour mixture into sour cream. Return to heat and cook until thick and bubbly, about 2 minutes. Remove from heat.
  3. 3
    Gradually whisk in 1 1/2 cups warm milk, stirring constantly to reach the consistency of a thick white sauce. Pour into shallow glass bowls and dot with butter. Combine sugar and cinnamon and sprinkle over top of pudding. Serve warm, with additional butter and cinnamon sugar, if desired.

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cuisines European, Other European
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