A few weeks ago, BF sent me a link to the baking class. How he found it, I have no idea. He thinks it may have been on Twitter, not sure. Even though BF isn't really a baker, or even likes to be in the kitchen, he agreed to come with me and bake. I signed us up and we all of a sudden had Valentine's day plans! (I later tried to sign up for a second class only to find that they had all sold out!)
BF and I arrived in Brooklyn Thursday night, ready to bake! Well, I was ready to bake, BF was ready to help me. Just outside the door to the Milk bar storefront in Williamsburg was a huge sign, welcoming us to the "Bake the Book Series." We were ushered inside of the commissary - the Milk bars main baking facility. The walls are lined with ingredients that you might not traditionally find in a bakery - cases of Ovaltine and tons of cereal. As well as the usual stuff - giant stand mixers, a wall of ovens and bakers decked out in their kitchen whites.
While our pies were baking, we made our second recipe of the night - Cereal milk. It's a Milk bar classic and it's so crazy simple tasty. Soak corn flakes in milk for twenty minutes. Strain off the corn flakes then season with brown sugar and salt. It's the "milk at the bottom of the cereal bowl." We bottled it up and tasted a few cereal milk products, including their amazing cereal milk soft serve with corn flake crunch. The other thing we tried out was a panna cotta made with the milk and that's what I made with my cereal milk at home!
One Year Ago: Pasta with Gorgonzola Cream Sauce
Two Years Ago: English Muffins
Cereal Milk
From Momofuku Milk Bar Cookbook
The entire cookbook is given in both metric weights and traditional measures. If you have a kitchen scale, I would totally reccommend using that rather than measuring with cups. Before you can make the cereal milk, you have to toast the corn flakes a bit to bring out their flavor. So I guess this recipe will take you just over 30 minutes. About two minutes of active work.
It was reccommended to us that we use whole milk for making cereal milk. Since I'm going to make ice cream and other desserts with this milk, it doesn't bother me to use full fat milk. You can use a lower fat milk, but your cereal milk won't be as flavorful as the whole milk based cereal milk.
100 g (2 3/4 cups) corn flakes (not frosted flakes)
825 g ( 3 3/4 cups) cold whole milk
30 g (2 tablespoons) light brown sugar
1 g (1/4 teaspoon) kosher salt
Preheat oven to 300 F and spread the cereal on a parchment-lined baking sheet. Bake corn flakes for 15 minutes until crunchy and lightly toasted. Let cool completely before making cereal milk.
Pour toasted corn flakes into a large pitcher. Pour milk over the cereal and stir vigorously. Let the milk steep with the cereal for 20 minutes.
Strain milk through a fine sieve. Press down on the mushy corn flakes to wring out every last bit of milk (try not to press the cereal through the sieve). Add about half of the brown sugar and salt. Taste. Decide if you want to add any more sugar or salt and flavor to your own taste.
Cereal Milk Panna Cotta
From Momofuku Milk Bar Cookbook
After making this at home I had to explain what a panna cotta was to Boyfriend. He thought it was a bread-based dessert. I told him it was a milk-based jello dessert. He was surprised. This dessert is best served cold out of the fridge, topped with some fresh fruit or they suggest some banana cream!
3/4 teaspoons powdered gelatin
2 tablespoons cold water
320 g (1 1/4 cups) cereal milk
25 g (1 1/2 tablespoons, packed) light brown sugar
1 g (1/4 teaspoon) kosher salt
Sprinkle gelatin over cold water and let bloom for 5 minutes.
Heat half of the cereal milk until warmed. Whisk in bloomed gelatin until completely dissolved. Add remaining cereal milk, brown sugar and salt. Pour mixture into serving glasses and transfer to the fridge. Let set for at least 3 hours. Enjoy your weird breakfasty dessert!
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