Dried Milk Powder - Do you think I can just leave it out? Or substitute regular or maybe evaporated milk?
In the most recent Bon Appetit magazine, there's a recipe for Momofuku's (in NYC) Crack Pie. I really want to make one to surprise my son, who is returning home in a couple of days and loves it. However, the filling calls for 1 Tblsp of dried milk powder....sounds simple, right? Problem is, my local store only carries it in giant (hence, expensive) boxes, with like 100X the amount I need - and I really never use it for anything else.