Rømmegrøt — Sour Cream Porridge

Ingredients

• 2 cups full-fat sour cream
• ¾ cup all-purpose flour
• 2 cups whole milk, warmed
• ½ tsp salt
• 3 tbsp sugar
• 1 tsp cinnamon
• Extra butter, for serving

Method

1. Bring the sour cream to a gentle simmer in a heavy pot and cook 10 minutes, stirring, until it loosens.
2. Sift in half the flour and whisk hard. Keep cooking and stirring — within a few minutes, clear butterfat will pool on the surface. Spoon it off into a cup and guard it; that golden butter is the reward.
3. Whisk in the remaining flour, then add the warm milk in a slow stream, whisking constantly to keep it smooth.
4. Simmer 10 minutes more, stirring, until thick, glossy, and no longer tasting of raw flour. Season with the salt.
5. Serve in bowls with a well of the reserved butter poured into the center, dusted with cinnamon sugar. Rich enough that a small bowl is a full breakfast.