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Burnt Milk Crisp

Name: Burnt Milk Crisp
Yield: One tray of thin dessert shards
Ingredients: 60 g Milk powder; 40 g Icing sugar; 20 g Plain flour; 20 g Unsalted butter; 30 g Glucose syrup; 30 ml Water

Cialda al latte tostato

A thin caramelised crisp made with toasted milk powder, glucose, butter and flour.

Caramelised burnt milk crisp shard beside a crème caramel dessert.

A thin caramelised crisp made with toasted milk powder, glucose, butter and flour.

One tray of thin dessert shards

Cook this

Ingredients

Batch

Crisp

Milk powder60 g
Icing sugar40 g
Plain flour20 g
Unsalted butter20 g
Glucose syrup30 g
Water30 ml

Method

Toast the milk powder in a dry pan over moderate heat until deeply golden and aromatic, stirring constantly so it does not scorch.
Melt the butter with the glucose and water.
Whisk in the toasted milk powder, icing sugar and flour until completely smooth.
Spread extremely thinly on a silicone baking mat.
Bake at 160°C for 8-10 minutes, until evenly caramelised.
While still warm, cut or break into elegant shards, then cool completely before storing airtight.

Chef’s notes

The crisp is highly sensitive to humidity; cool completely before sealing.

Allergens and diet

Milk. Gluten.

Used in

Crème Caramello FlambéCrème caramel flambé all'arancia

Also in the Recipe Book

Last refined · September 2026