Milk Bar: Malted Milk Crumb

Here’s another recipe from my new favorite cookbook, Momofuku Milk Bar. I first made the Birthday Cake Crumb, and had a great time using it in a muffin recipe, so I decided to try another crumb! Today, I made the Malted Milk Crumb. I have only just become accustomed to the taste of malt and am finding that I love it when it’s used in a subtle way. I never liked it as a child, always hated Whoppers, and malt shakes gave me the worst headaches. But, in my quest to like all foods, I have re-tried malt and am loving it!

I made only a 1/2 recipe of this crumb, but I will post the full recipe. I find that I make only fractions of standard recipes so I don’t end up drowning in it later. Also, I have the ingredients typed out in an unusual manor, becase some ingredients are used in several steps of the recipe, and not all at once.

Malted Milk Crumb

~Preheat oven to 250 degrees F and prepare a baking sheet with a silicone mat or parchment paper.
~In a bowl, mix together with a spatula the first 5 ingredients (milk powder to salt). Then, add the butter and mix until large clumps are formed. Spread out on your baking sheet and bake for approximately 20 min, stirring every 5 min or so, until the crumb is dried out but still slightly moist to touch (you don’t want your crumb to get very brown). During the last few min of your crumb baking, start melting your 3 oz. of white chocolate in the microwave.
~Put the crumb in a bowl, and add the 1/4 cup of milk powder and mix it into the crumb. Then, add the melted white chocolate and use a spatula to toss it together until it is all incorporated. Let sit for 10 min (at the 5 min mark, stir it again, allowing the chocolate to set more). You have now made Milk Crumb! Now, let’s make it malted!
~Melt the remaining 3 oz of white chocolate. Add the malt powder to your Milk Crumb and stir to combine. Then, add the remaining chocolate, and toss with spatula to incorporate it. Let it set, stirring every 5 min until the white chocolate is set!

This crumb is so flavorful! It is too hard to resist popping a bit in your mouth right away. It will keep in the fridge for a couple weeks, and you can incorporate it into any dessert! I will show you how to use it in a cookie recipe soon!

Strike up a conversation: Do you like malted desserts?