This was my inaugural attempt at a recipe from the Momofuku Milk Bar cookbook (which I received for Christmas). The cookbook breaks Milk Bar's menu into 10 core recipes - one of which is 'the crumb'. I adapted the basic milk crumb recipe in order to create a crumbly accent to a coconut custard pie in a butter shortbread crust (which was also an experiment with a happy ending). 
 
 

For the crust I used a simple recipe for overnight butter shortbread, but instead of baking it in a sheet and slicing it into wafers, I pressed it into the pie dish (and then slightly burned it, but not disastrously). Then I sprinkled a base layer of the crumb onto the shortbread crust, spooned a layer of custard over it, and then topped it with more of the crumb and some candied pineapple. 

The overnight butter shortbread:
12 T butter (melted)
1/3 cup sugar
1/4 t salt
1 t vanilla
1.5 cups flour

Combine in the order listed, then press it into the dish (or pan, or whatever...) and let it sit at room temperature overnight. The next day, bake it at 300 for 45 minutes. 

 

The MIlk Crumb:
1/2 cup dry milk
1/4 cup flour
2 T corn starch
2 T sugar
1/2 t salt
4 T butter
another 1/4 cup dry milk 

Mix the 1/2 cup of dry milk, the flour, cornstarch, sugar and salt. Add the butter (melted) and toss until the mixture is crumby. Spread the mixture on a parchment lined baking sheet and bake for 20 minutes at 250. Let the crumbs cool, and then toss the other 1/4 cup of dry milk.  

The Coconut Custard:
1/2 cup sugar
1/3 cup corn starch
1/4 t salt
1 cup milk
1 can coconut milk
4 egg yolks

Mix the sugar, cornstarch and salt, then add the milk, the coconut milk, the egg yolks, and cook until it begins to bubble and thicken. Reduce heat and cook for one minute. Let the custard cool before incorporating it into a recipe.