Page 170 - Pie Squared

foams and bubbles. Let the butter cook, on low, and continue to
bubble until it is medium brown in color and smells heavenly,

about 12 minutes. Watch it carefully and do not let brown butter
blacken. If that happens, start over. There is no return from
burnt. When butter is browned, most of the foam will have
moved to the sides of the pan and there will be solids at the

bottom of the pan, below the clear, nutty butter.
Use a spoon to lift and dispose of the foam from the surface.
Pour the translucent liquid into a small bowl, leaving the solids
behind. Refrigerate the brown butter until cooled and hardened,

then use as directed in the streusel recipe.