Cornflake Crunch

Cornflake Crunch | Pinky's Pantry
My cousin, Pooh, was going to Las Vegas to take an FPC (Fundamental Payroll Certification) course so she could be certified as a payroll professional. Pooh is the Payroll Manager at her office and they were footing the bill for her trip. So she asked me if I would like to tag along. All I’d have to do was pay for my airfare since the hotel was already paid for. Of course, I said a resounding yes!

We spent all of last week in Vegas and we decided that while we were there, we should take the opportunity to try some of the fancy restaurants you read about in magazines and see on T.V. So we were at the Cosmopolitan looking to have some dessert one night and lo and behold, there was Christina Tosi’s Momofuku Milk Bar. I have the Momofuku cookbook. It was given to me by one of the nurses at work, but I have to admit I’ve yet to try a recipe from it.

We made a beeline for the Milk Bar and I ordered the Cereal Milk Soft Serve Ice Cream that I kept hearing people going on about. All I can say is O-M-G! OH MY GOD! Where has this been all my life? It was so good, I could have eaten 10 of them! I especially loved the crunchy topping they sprinkled over it. So of course, the first thing I did when I got home was to pull out my cookbook and make the family a batch of the crunchy topping, simply called Cornflake Crunch. If you like that combination of sweet and salty, you’ve got to give this a try. Sprinkle it over some ice cream and I promise you’ll be a fan for life!

CORNFLAKE CRUNCH
(from Christina Tosi’s Momofuku Milk Bar cookbook)

  • 5 cups cornflakes
  • ½ cup milk powder
  • 3 Tbsp. sugar
  • 1 tsp. kosher salt
  • 9 Tbsp. melted butter
  1. Preheat the oven to 275°F.
  2. Pour the cornflakes into a bowl and crush them to one-quarter of their original size.
  3. Add the milk powder, sugar, and salt and toss to mix.
  4. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
  5. Spread the clusters on a parchment or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
  6. Cool the cornflake crunch before storing or using in a recipe.

NOTE:  Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

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