This recipe appears in:Bake the Book: Momofuku Milk Bar's Cereal Milk
Christina Tosi's Cereal Milk brings that none too fancy morning breakfast combo into the pastry kitchen by turning toasted cornflakes steeped in milk into the base for ice cream, panna cotta and ice cream pies.
Note: Toasting the cornflakes before steeping them deepens the flavor of the milk. Taste your cereal milk after you make it. If you want it a little sweeter, don't be shy; add a little more brown sugar. If you want a more mellow cereal milk, add a splash of fresh milk and a pinch of salt.
- 2 ¾ cups (100 grams) cornflakes
- 3 ¾ cups (825 grams) cold milk
- 2 tablespoons (30 grams) light brown sugar, tightly packed
- ¼ teaspoon (1 gram) kosher salt
Heat the oven to 300°F.
Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.
Transfer the cooled cornflakes to a large pitcher. Pour the milk into the
pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
Strain the mixture through a fine-mesh sieve, collecting the milk in a
medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. (We compost the cornflake remains or take them home to our dogs!)
Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.