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?!
Cornflake Crunch or Crispy Crunch
Adapted from Momofuku Milk Bar by Christina Tosi
- 5 cups cornflakes or crisped rice
- 1/2 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 1/2 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 1/4 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.