Life is made up of many surprises and when they come in the form of food, is it much, much better? It was the case of this Corn Crispy. Super simple actions that give that missing touch.
The crunch, in fact, is part of another recipe (it will be posted soon!). Theoretically, it was not meant to be consumed pure. But it’s so delicious that it deserves its own post. I had to stop myself from eating everything myself.
It’s something very quick: seasoned and baked cornflakes. It’s that simple, but it makes a huge difference. At least, I found it. And again, the idea is from our American muse Christina True which had this incredible balcony. One day I need to go check out her stores! I need.
Crispy Cereal by Christina Tosi
Makes: 300 g
- 200 g sugar free corn flakes
- 40 g powdered milk
- 40 g crystal Sugar
- 03 g refined salt
- 130 g butter without salt (melted)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to between 165-170ºC.
- Place the cornflakes in a bowl and break them slightly.
- Add powdered milk, sugar and salt, mix.
- Add the melted butter (warm to cold) to the flakes and mix very well with a spatula. It will stick the dry ingredients to the flakes.
- Spread on a baking sheet, it should be a single layer.
- Bake for ~25 minutes or until golden brown. Depending on your oven, I recommend stirring to prevent it from burning.
- It will change color and look like it has burned, but this is normal. It just can’t smell burnt.
- Remove from the oven and let cool before using.
- I store it in the freezer to preserve it for longer.
- Corn Flakes: I recommend buying from natural products or confectionery stores. Generally, there is a bulk version that is much cheaper than the branded version. For the recipe, the cornflakes need to be unsweetened. The already sweetened ones are very sweet, so be careful when buying them.
- Adapted: Momofuku Milk Bar
