Norwegian Cream Pudding

Instructions

1. Prepare the sour cream
   In a large, heavy-bottomed saucepan, heat the sour cream over medium-low heat until it begins to simmer gently. Stir occasionally to prevent scorching. Continue cooking for about 10-15 minutes until the butterfat begins to separate.
2. Incorporate the flour
   Gradually sift in the flour, stirring constantly with a wooden spoon to prevent lumps from forming. The mixture will become thick and dough-like. Continue to cook for about 3-4 minutes until the raw flour taste disappears.
3. Add the milk
   Slowly add the warm milk, about 1/2 cup at a time, whisking vigorously after each addition until smooth. This gradual process is crucial to avoid lumps. Continue until all milk is incorporated and the pudding has a smooth, creamy consistency.
4. Season and simmer
   Add the sugar, salt, and vanilla extract (if using). Reduce the heat to low and simmer for about 10 minutes, stirring frequently until the pudding thickens to your desired consistency. The pudding should coat the back of a spoon but still be pourable.
5. Prepare the topping
   While the pudding is cooking, mix the ground cinnamon and 3 tablespoons of sugar in a small bowl. Set aside for serving.
6. Serve the pudding
   Ladle the warm pudding into serving bowls. Drizzle each portion with melted butter and sprinkle generously with the cinnamon-sugar mixture. Add raisins if desired. The butter will melt into small pools on top of the pudding, creating a traditional presentation.