Rømmegrøt (Norwegian Sour Cream Porridge)

Instructions

1. Place the sour cream in a heavy saucepan over medium heat and bring to a gentle boil, then simmer 5 minutes, stirring.
2. Sift in half the flour and whisk until smooth. Continue to cook over low heat, stirring, 8 to 10 minutes until golden butter rises to the top.
3. Spoon off the butter into a small bowl and keep it warm. If little separates, add the 30 g butter in a bowl and melt it.
4. Whisk in the remaining flour, then add the warm milk a little at a time, whisking after each addition to keep it smooth.
5. Simmer 5 minutes, stirring, until thick and glossy, and season with salt.
6. Spoon into bowls, top with the sugar, cinnamon and warm melted butter in a pool, and serve at once.