Rømmegrøt 🥣

Método

1. 1

   Cook the sour cream in a heavy pan over medium heat, covered, for about 5 minutes until it comes to a simmer.

2. 2

   Lower the heat, whisk in half the flour and keep stirring until fully absorbed and the butter begins to pool on top.

3. 3

   Mix the remaining flour with a little cold milk to a slurry, then whisk the rest of the milk in and pour it into the pan.

4. 4

   Stir constantly for 8–10 minutes until thick and glossy — it should coat a spoon heavily. Add salt.

5. 5

   Ladle into bowls and puncture the surface with a spoon so the golden butter rises through.

6. 6

   Serve boiling hot with a cinnamon-sugar snowfall, extra melted butter and flatbread on the side.