Rommegrot (Norwegian Cream Pudding)
Hei og velkommen! (That’s “Hello and welcome!” in Norwegian).
Over the past couple of years, I have been posting Norwegian recipes that are near and dear to my heart. These are recipes that have been enjoyed by my family over the years.
Despite being 100 percent Norwegian, I have never actually been to Norway. It’s on my bucket list, let me assure you.
So why am I sharing Norwegian recipes when I have never been there?
The recipes that I am sharing with you are recipes that people from my very-Norwegian hometown in Minnesota (and home church in South Dakota) have been making for generations.
These recipes were brought over by families when they came to the New World in the 1880s.
These are salt-of-the-earth recipes, if you will. Not fancy or frilly, but frugal and simple. I hope you can appreciate the beauty in that.
Sadly but understandably, I have noticed dwindling interest in old Norwegian cooking.
When I was a little girl, the older ladies in town would make all sorts of dishes:
- Sweet soup (sot suppe)
- Liver sausage
- Head cheese
- Cooked rice
These recipes still appear from time to time at church potlucks and Sunday suppers, but not like they used to.
So I’ve decided to do my little part in preserving this food heritage. The first recipe I am sharing with you is rømmegrøt.
What Is Rømmegrøt?
Rommegrot is a traditional Norwegian pudding/porridge made with lots of rich dairy (whole milk and cream) and thickened with flour. It’s slightly sweet and served with melted butter, cinnamon, and nutmeg on top.
I love rommegrot. It satisfies my dessert craving and because it is so rich, it doesn’t take much to fill me up.
If you make this dish yourself, don’t skimp on the toppings. That’s where the real indulgence is.
Plan ahead: Consider making this dessert for Syttende Mai (17th of May), which is Norwegian Constitution Day.
These are my dear, rommegrot-loving grandparents, pictured at my Grandpa’s 54th birthday in 1963.
Other Cheap, Traditional Norwegian Recipes
- How to assemble a Scandinavian snack board
- Norwegian potato dumplings
- Norwegian flatbread
- Norwegian sweet soup
- Norwegian rice pudding
- Norwegian egg coffee
- My Norwegian grandmother’s meatball recipe
- Swedish meatballs
- Open-faced sandwiches
- Almond kringler
- Norwegian almond cake
- Lefse (Norwegian potato flatbread)
- Krumkake (rolled cookies)
- Sandbakkelse (sugar cookies made in individual tins)
- Goro cookies
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- 1 pint heavy whipping cream
- 1 cup flour, divided
- 3 cups whole milk, heated
- 1/2 cup sugar
- Pinch of salt
- Cinnamon, nutmeg, sugar and melted butter, for serving
- Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
- Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
- Serve warm or chilled, topped with cinnamon, sugar, and melted butter.