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One of the most common criticisms of the Momofuku cookbook is the lack of desserts. Indeed, cereal milk is one of only two sweets included in the book, but it’s unique and delicious, and probably unlike any dessert you’ll find in any other cookbook. (It also happens to be the easier of the two desserts in the book.)

The name “cereal milk” is really self explanatory—it is the milk left behind after you eat all the cereal from the bowl. At Momofuku, it is turned into an ice cream, and in the case of this dish, a panna cotta. Making cereal milk is as easy as soaking corn flakes in milk, then adding sugar and gelatin. The result is an elegant dessert that tastes like childhood.

The panna cotta is paired with a “chocolate-hazelnut thing,” which itself is made of praline paste and chocolate. Tying everything together is the unique addition of a simple avocado puree. (As odd as it sounds, it works.) Caramelized corn flakes are sprinkled on top, reminding you of where the dish comes from.

While this recipe is not difficult, it is time consuming to make all the components. I’ll be writing about the other dessert from the book (fried apple pie) in an upcoming post. That one makes cereal milk look as easy as a box of instant pudding.