AI-generated image
Öröm with bread
Mongolian golden clotted cream from slowly heated milk, spread on bread with sugar
In Mongolian summer, when the herds are milked several times a day, families on the steppe gently heat fresh milk in a wide pan, ladling and pouring it back to froth it, then leave it overnight. By morning a thick, wrinkled, pale-gold skin of cream has formed: öröm. Lifted off and folded, it's spread on boortsog (fried dough) or bread with a sprinkle of sugar and eaten with milk tea. It's rich, slightly nutty and very simple. Chef's tip: use the widest, heaviest pan you own and the lowest possible heat; öröm needs a large surface and patience, not boiling.
- Total time
- 130 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 8 ¼ cups whole, non-homogenised milkthe creamiest you can find
- 1 ¼ cups double cream
- 6 slices crusty white bread or boortsog
- 2 tbsp sugarfor sprinkling
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Pour 8 ¼ cups whole, non-homogenised milk and 1 ¼ cups double cream into a wide, heavy pan (at least 28 cm across) and heat over a medium-low heat until steaming and almost simmering, about 15 minutes.
15 minStep 2: Turn the heat to its lowest setting. Every few minutes, scoop up a ladleful and pour it back from a height to make froth on the surface; do this for 15 minutes.
15 minStep 3: Leave on the very lowest heat, without stirring or boiling, for 1½ hours, until a thick, pale-yellow, wrinkled skin covers the surface. Common mistake: letting it bubble; boiling breaks the skin and no öröm forms.
90 minStep 4: Take off the heat and leave in a cool place or the fridge, undisturbed, for 8 hours or overnight.
Step 5: Run a knife around the edge and lift off the thick cream layer with a slotted spoon or by folding it over itself. Keep the skimmed milk underneath for tea or porridge.
Step 6: Spread the öröm thickly on 6 slices crusty white bread or boortsog and sprinkle with 2 tbsp sugar. Keep leftovers in the fridge for 2–3 days.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 10 g
- Carbs
- 30 g
- Fat
- 25 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does öröm with bread take?
- About 130 minutes in total: 10 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Bsissa
A tin of bsissa sits in many Tunisian kitchen cupboards, from Tunis flats to farmhouses in the south: a finely ground flour of roasted barley, roasted chickpeas and spices such as coriander, fennel and aniseed. In the morning a few spoonfuls are worked with olive oil and something sweet into a nutty, crumbly paste, or stirred with water into a thick drink, and it keeps you going until lunch. Travellers and pilgrims once carried it for the road. Roasting your own flour takes 15 minutes and makes a jar that lasts weeks. Sugar and dates keep it vegan; some families use honey. Chef's tip: roast the flours separately over a low heat and stir constantly; the moment they smell like toasted biscuits and turn light tan, tip them out of the pan.
Tunisian
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Mysore masala dosa
Mysuru in Karnataka gave its name to this bolder dosa: a slightly thicker, golden crêpe that is crisp outside and soft inside, painted with a hot red chutney of dried chillies, garlic and roasted chana dal before the potato palya goes in. The chutney melts into the dosa as it cooks, so every bite has a sweet-spicy, garlicky kick. In Mysuru's old cafés it's served flat and folded, with coconut chutney to cool things down. Chef's tip: use Byadagi or Kashmiri chillies for the chutney; they give a deep red colour without blowing your head off, so you can spread it generously.
