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.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Can’t wait for all the wonderful recipes that these yummy crunchies will go in…I’m wondering if it would even taste could as a coating for some savory dishes….endless possibilites:)
I saw the author on a re-run of Martha last week. She made the crunch for a few recipes. I won’t give away the great looking things she made, but they looked amazing. Thanks for sharing the recipe.
ummmm…I TOTALLY need to track down that video!
Hi, I wanted to try this but don’t have milk powder, can it be omitted or is there a substitute for it? Thanks.
hi megan! so, I am not a pastry chef nor did I create the recipe, but I imagine the powdered milk plays an important role since there are so few ingredients in the recipe. that said, I am always one to go and try recipes even when I’m missing ingredients. 😉 I think if you DO try it without the powdered milk, you should at some point also do it with so you can compare to the original to see the difference. I am thinking this is a recipe, however, that I would probably wait to try until I got some powdered milk in hand. feeling like this isn’t super helpful…hopefully it is! 🙂
hello, i made the cornflake crunch without the powdered sugar for the Milk Bar Cookies and they turned out heavenly great 🙂
What about powdered buttermilk instead?
where do you get powdered buttermilk? I am intrigued!