Cooking From Memory ~ A Recipe Journal

Rømmegrøt (Norwegian & Microwave Versions)

IMG_0269-1024x682Ingredients ~

  • 1 quart milk
  • 1 cup half & half
  • 1 cup butter
  • ¾ cup flour
  • ½ cup sugar
  • ¼ cup butter
  • Sugar & cinnamon

Method ~

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.

Slowly pour in milk, cook, stirring frequently until mixture bubbles and thickens. Stir in sugar. Pour ¼ cup melted butter on top. Sprinkle with sugar and cinnamon. Serve warm. Makes ½ gallon.

NOTE: This may be kept warm and served from a crock pot. Use low heat. Add butter, sugar and cinnamon after mixture is put in crock pot. Rømmegrøt is traditionally served at Christmas.


Rømmegrøt (Microwave version… thanks to Suzanne Lervick!)

Ingredients ~

  • 3 ½ cups half and half
  • 1 cup milk
  • 1 cup butter
  • ¾ teaspoon salt
  • ¼ cup sugar

Method ~

Scald milk and the Half and Half on stove or about 3 minutes in the microwave. In microwave in large glass bowl, melt butter and whisk in flour. Microwave this for about 1 minute until it bubbles. Add milk and whisk until it’s smooth. If you like it thicker, microwave this in 1 minute segments until it’s the consistency you like. Add sugar and salt, stir well. Serve with cinnamon sugar and melted butter.




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