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Brown Butter & English Toffee Crystal Crumble

November 20, 2018Cole Whitney
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culinary crystalsDessertIntermediateN-Zorbit M

Toasty, nutty, sweet and crackling – It’s the taste of sitting by a warm fire in a quaint English countryside cottage.

Ingredients

  • 170g (1 ½ sticks) Butter, Unsalted
  • 100g (¼ cup) Milk Powder
  • 55g (2 ¾ cups) N-Zorbit M
  • 10g (2 tsp) Salt
  • 113g (4 oz) English Toffee Culinary Crystals

Equipment

  • Large Heavy bottom Sauté Pan
  • Bowl
  • Whisk

Timing

Active Time: 35 Minutes

Total Time: 35 Minutes

Yield

1 Quart

  • Brown the Butter

    In a large heavy bottom sauté pan melt the butter over medium heat until it begins to brown.

    Once it has started to brown add the milk powder and lower the heat to medium low.

    Stir constantly until the milk powder starts to brown and have a nutty aroma. This should take about 15-20 minutes.

  • Add N-Zorbit M

    Move the brown butter solids into a bowl and whisk until they have cooled slightly, about 5 minutes.

    Add the N-Zorbit M and whisk until fully coated.

    Place in the freezer for 10 minutes to cool completely.

  • Add Culinary Crystals

    Once the mixture is completely cool stir in the english toffee culinary crystals.

    Place the crumble in an airtight container or serve immediately.

Summary
recipe image
Recipe Name
Brown Butter & English Toffee Crystal Crumble
Author Name
Modernist Pantry
Published On
2018-11-20
Preparation Time
0H35M
Total Time
0H35M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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1 comment

Culinary Powders

June 15, 2020 9:54 am

[…] our Brown Butter & English Toffee Crystal Crumble and Szechuan Chili Oil Powder recipes a […]

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