In a heavy-bottomed pot, combine the sour cream and the seeds scraped from the vanilla bean.

Heat gently over medium heat, stirring constantly, until the sour cream comes to a simmer. Let it simmer for about 2-3 minutes.

Sift about half of the flour into the pot and whisk vigorously to incorporate avoiding lumps.

Add the remaining flour and whisk until the mixture is thick and smooth.

Reduce heat to low. Gradually pour in the hot milk a little at a time, whisking constantly between additions to ensure a velvety texture.

Once all milk is added, simmer the porridge gently for 10 minutes, stirring frequently to prevent scorching on the bottom. Stir in the salt.

While the porridge simmers, melt the butter in a separate skillet over medium heat.

Add the plum wedges, brown sugar, cinnamon, and cardamom to the skillet.

Sauté the plums for 5-7 minutes until they are softened and coated in a syrupy caramel glaze.

Serve the warm vanilla Rømmegrøt in bowls, topped generously with the roasted spiced plums and their syrup.