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Oct. 24th, 2020 09:57 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
darchildreOkay, so I did go to the store a day early so that I could make my rømmegrøt and also did not eat oatmeal for breakfast so that I could have it for lunch with sour cream pudding. Would you like to make sour cream pudding? Here is how I do it:
You will need:
- 1 pint heavy whipping cream
- 1 cup flour, divided
- 3 cups whole milk
- 1/2 cup sugar
- pinch of salt
- 8 oz sour cream (if you are in a place where you can get full fat sour cream, that would be best/most traditional or authentic. It is extremely hard to find in the US, though, so don't sweat it too much. I can't get it here so I just use the kind I normally buy.)
Measure out your whole milk and then warm it slightly in the microwave, or just let it sit out to get to room temperature. You basically just don't your milk to be super cold when you add it.
Heat the whipping cream over medium heat until it comes to a simmer, then turn the heat to low. Whisk in about half a cup of the flour, one tablespoon at a time. Try to whisk out any clumps.
Whisk in the rest of the flour. Your pudding may at this point form a big ball around your whisk. This is fine. Gradually whisk in the milk - once the milk is added, your pudding will have returned to a more pudding-like texture. Try to whisk out any remaining lumps. Add the sugar and salt, then continue to cook for a few minutes until the pudding is the thickness you'd like. Finally, whisk in the sour cream.
Traditionally, this pudding is eaten warm, topped with cinnamon, nutmeg, sugar, and a pat of butter, which melts into the pudding. I also like it as a topping for other desserts like cake or pie - really, anywhere that you might have used vanilla ice cream, as long as you don't mind a topping that won't hold a shape. It also makes a good breakfast food and is, yes, good on oatmeal.
You will need:
- 1 pint heavy whipping cream
- 1 cup flour, divided
- 3 cups whole milk
- 1/2 cup sugar
- pinch of salt
- 8 oz sour cream (if you are in a place where you can get full fat sour cream, that would be best/most traditional or authentic. It is extremely hard to find in the US, though, so don't sweat it too much. I can't get it here so I just use the kind I normally buy.)
Measure out your whole milk and then warm it slightly in the microwave, or just let it sit out to get to room temperature. You basically just don't your milk to be super cold when you add it.
Heat the whipping cream over medium heat until it comes to a simmer, then turn the heat to low. Whisk in about half a cup of the flour, one tablespoon at a time. Try to whisk out any clumps.
Whisk in the rest of the flour. Your pudding may at this point form a big ball around your whisk. This is fine. Gradually whisk in the milk - once the milk is added, your pudding will have returned to a more pudding-like texture. Try to whisk out any remaining lumps. Add the sugar and salt, then continue to cook for a few minutes until the pudding is the thickness you'd like. Finally, whisk in the sour cream.
Traditionally, this pudding is eaten warm, topped with cinnamon, nutmeg, sugar, and a pat of butter, which melts into the pudding. I also like it as a topping for other desserts like cake or pie - really, anywhere that you might have used vanilla ice cream, as long as you don't mind a topping that won't hold a shape. It also makes a good breakfast food and is, yes, good on oatmeal.
