Graham Crust

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 190g graham cracker crumbs
2. 20g milk powder
3. 25g or 2 tbsp sugar
4. 3g or 3/4 tsp kosher salt
5. 55g butter, melted
6. 55g heavy cream

Instructions

1. Toss graham crumbs, milk powder, sugar and salt with hands in a medium bowl to evenly distribute.
2. Whisk butter and heavy cream tgt. Add to dry ingredients and toss again to evenly distribute. The mixture should form clusters and hold its shape if squeezed tightly in palm of hand. If it is not moist enough, melt additional butter and mix in.
3. Eat or use immediately in recipe. The crust is easiest to mould just after mixing. Keep for 1 week stored in airtight container at room temp; keep for 1 month in fridge/freezer.