We surprised Endre with this one morning, and we all loved it so much, that we had to make it again! Rich and creamy, like a cheesecake in a cup… with butter… and cinnamon sugar. If we want to eat this regularly, we’d better find some snow to shovel or wood to split.
Put in a heavy-bottomed saucepan:
900 ml sour cream, richest, highest butterfat you can find
Bring to a simmer over medium heat, stirring constantly, and reduce heat to keep it barely at a simmer for an hour, uncovered. Do not let it come to a boil.
Sift in slowly, 15 ml at a time, and whisk each addition until blended:
155-160 ml flour
When the cream thickens enough to pull away from the sides of the pan, stop adding flour. Stir in just enough to achieve a porridge-like consistency:
450-675 ml whole milk, hot
Add:
2 ml salt or to taste
5 ml sugar or to taste
Serve immediately, topped with melted butter and cinnamon sugar.