Yes you read this right! The best part about cereal is the left over milk and this cupcake captures all of that yummy flavour. Momofuku is a restaurant in the US and they serve cereal milk soft serve and cereal milkshake. The ice cream had me at first lick! Its served with crunchy cereal bits! This recipe uses cereal milk in a slightly different way. Once you make the cereal milk, it can be used for almost any recipe that calls for milk or cream! I also make a version of Eton mess with cereal flavoured whipped cream and meringue! I have also used the cereal milk creme patisserie to fill choux pastries and fruit pies.
Ingredients
For cereal milk:
1 pint whole milk
4 cups of plain corn flakes
1/2 teaspoon salt
1/4 brown sugar (skip the sugar if you use frosted corn flakes)
For the cereal milk creme patisserie:
4 medium egg yolks
65 grams caster sugar
15 grams plain flour
15 grams plain sugar
350 ml cereal milk
For the cupcakes:
120 grams plain flour
80 grams caster sugar
40 grams butter
1 1/2 teaspoons baking powder
120 ml cereal milk
1 egg
1/2 teaspoon salt
Process:
Cereal milk
1. Spread the cereal on to a baking tray and toast for 30 minutes (or until golden) at 200C.
2. Once cooled add the toasted cereal to the whole milk and steep for 40-45 minutes.
3. Strain the cereal out and add the salt and brown sugar (if using).
Cereal milk Creme Patisserie
1. Whisk the egg yolks and caster sugar until light and fluffy.
2. Whisk in the flour and corn flour and set aside.
3. Heat the cereal milk in a pan and take off the heat when its just starting to boil.
4. Let the milk cool slightly and then add half the milk to the egg and flour mixture slowly. It is important to do this slowly so that the egg doesn't scramble.
5. Add the mix back to the milk and put it back on the heat while stirring slowly. Once the mixture has thickened, pour into a bowl and cover with cling film. Make sure that the cling film touches the top of the creme patisserie. This will ensure no skin forms.
6. Refrigerate once its completely cooled.
Cereal Milk Cupcake
1. Pre-heat oven to 170C.
2. Mix the flour, sugar, salt, baking powder and butter until you get a coarse crumbly mix.
3. Add half the milk to the cake mixture and mix.
4. Whisk the rest of the milk and egg together and add to the cake mixture.
5. Beat for a couple of minutes until smooth.
6. Spoon the mix into cup cake moulds about quarter of the way up.
7. Bake for 20-25 minutes or until the tops are golden brown.
8. Once the cupcake has cooled poke a hole in the middle. Spoon the creme patisserie into a piping bag and fill the cup cake.
9. You can also garnish the top with some crushed cereal!
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