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Melt 4 sticks unsalted butter.
Let it get frothy + bubbly.
Whisk in 120 g milk powder.
Stir continuously until golden.
Pour through a fine-mesh sieve.
Store crumble in an airtight container in the fridge.
Use leftover liquid for sautéing or cooking.
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Melt 4 sticks unsalted butter.
Let it get frothy + bubbly.
Whisk in 120 g milk powder.
Stir continuously until golden.
Pour through a fine-mesh sieve.
Store crumble in an airtight container in the fridge.
Use leftover liquid for sautéing or cooking.