When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg. Bake for 20 minutes, or until golden-brown.

Sometimes it's served as a dessert or offered for breakfast, replacing oatmeal. The Norwegian delicacy rømmegrøt delights with its sweet and sour, slightly buttery taste. You likely haven't tried a ...

Cinnamon buns are quintessentially Scandinavian, and you will find subtle variations on this tasty treat across Norway, Sweden, Denmark and Finland. This cinnamon bun-cake looks very festive and ...