Today’s recipe is a teaser recipe. But that’s the way it’s gotta be. I need you to have this recipe before I can share three other recipes with you. Hence, the tease. But I promise it will be worth the mystery and the wait!
The recipe below for Cornflake Crunch is from the book Momofuku Milk Bar by Christina Tosi. I have yet to visit the Momofuku Milk Bar in NYC, but I’ve been told it is quite the experience. Next time I’m in New York I am definitely making a special trip. Anyway, back to the Cornflake Crunch. Like I said, it’s an ingredient in another Momofuku recipe that I will share with you tomorrow. I also made a Crispy Crunch, which I needed for another recipe that I’ve been trying to perfect. Again, you’re going to have to wait a bit for the big reveal!
So, for today, let your imaginations run wild…what wonderful things will we be using the Cornflake and Crispy Crunch for?!
- 5 cups cornflakes or crisped rice
- ½ cup milk powder
- 3 tablespoons sugar (Jane note: I would use 4 tablespoons)
- 1 teaspoon kosher salt (Jane note: If you are using salted butter, only put in ½ teaspoon of salt)
- 9 tablespoons butter, melted
- Preheat oven to 275 degrees F.
- Place cornflakes in a medium bowl and crush with your hands until they are about ¼ in size. If using crisped rice, no need to crush it, although you can a little bit if you like. Mix in milk powder, sugar and salt. Add butter and stir to coat evenly.
- Spread on parchment- or Silpat-lined sheet pan and bake for 20 minutes. I think I had to toast them a bit longer than that and I stirred them around halfway through baking. They should look toasted, smell buttery and should crunch gently when cooled.
- Cool completely then store or use in a recipe. Store in an airtight container – up to 1 week at room temperature, up to 1 month in the fridge or freezer.