Rommegrot--norwegian Christmas Pudding

Ingredients

• Servings: 8
• 2 pints sour cream, preferably the richest (with the highest butterfat) you can find
• 11 -12 tablespoons all-purpose flour (to thicken)
• 2 -3 cups milk, hot
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon sugar (or to taste)
• to taste butter, melted (as a garnish)
• to taste sugar (as a garnish)
• to taste ground cinnamon (as a garnish)

Recipe

• 1 garnishes: melted butter sugar ground cinnamon place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly.
• 2 turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly.
• 3 it must not boil.
• 4 use a heat diffuser for this process.
• 5 using a flour sifter or strainer, slowly add enough flour to thicken the cream.
• 6 i use about 11-12 tbsp. for a very thick pudding.
• 7 using a wire whisk, whip in the flour 1 tbsp. at a time.
• 8 the cream will thicken and start to pull away from the sides of the pan.
• 9 if the sour cream is very rich, the butter will now begin to form and rise tot he top.
• 10 remove this with a spoon and set it aside. stir in enough hot milk to obtain a porridge-like consistency.
• 11 add sugar and salt to taste. serve in bowls with melted butter, sugar, and cinnamon on top.