This mellow-yellow milk is good straight or over cereal, and it’s great poured over toasted cornbread. We use it mainly in a filling for an ice cream pie (see page 45).
Recipe information
Yield
Makes about 565 G (2 1/4 cups); serves 3
Ingredients
Preparation
Follow the recipe for cereal milk, substituting 100 g (2 1/2 cups) Cap’n Crunch for the cornflakes; do not toast the Cap’n Crunch. After measuring, crush the cereal with your hands to the texture of coarse sand or gravel, then steep the milk.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
