Norwegian Sour Cream Porridge with Cinnamon Sugar and Melted Butter

What you need

• 500 ml (2 cups) full-fat sour cream, about 35% fat, the Norwegian rømme if you can find it
• 90 g (3/4 cup) all-purpose flour, sifted
• 1 l (4 cups) whole milk
• 1/2 tsp salt
• 50 g (3 1/2 tbsp) butter, for serving
• 3 tbsp sugar, for the topping
• 1 tbsp cinnamon, for the topping

Method

Restated from the original video

1. 1

   Warm the milk in a small saucepan until steaming but not boiling, then keep it hot over the lowest heat.

2. 2

   Put the sour cream in a heavy pot over medium-low heat and bring it to a gentle simmer.

3. 3

   Simmer for 15-20 min, stirring now and then, until the cream thickens and beads of fat show at the edges.

4. 4

   Sift in half of the flour and stir until smooth. Keep simmering, 5-8 min, until butterfat rises and floats on top.

5. 5

   Skim the fat off with a spoon into a small bowl and keep it warm.

6. 6

   Sift in the rest of the flour, then add the hot milk a ladleful at a time, stirring until smooth after each addition.

7. 7

   Simmer for 5 min, stirring constantly, until the porridge is thick and smooth like pudding. Stir in the salt.

8. 8

   Melt the butter and stir it into the skimmed fat. Mix the sugar and cinnamon in a small dish.

9. 9

   Spoon the porridge into bowls. Pour the melted fat over each one and sprinkle with the cinnamon sugar.

Imported from afarmgirlsdabbles.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.