Beurre Noisette


  • 400 g (14 oz) unsalted butter, chopped
  • 200 g (7 oz/2 cups) powdered milk
  • 30 g (1 oz/¼ cup) icing (confectioner’s) sugar


Place the butter and powdered milk in a saucepan, bring to the boil and cook, while stirring, for about 5 minutes or until the butter turns brown and the powdered milk is caramelised. Strain the butterfat off, reserving the solids in the pan. Allow the solids to cool, then fold through the icing sugar. Set aside.