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British

Junket

An old-fashioned English nursery pudding: fresh milk sweetened, warmed to blood heat and set to a soft, silky curd with rennet, then chilled and finished with grated nutmeg and a spoonful of cream.

SnacksLunch & dinnerUnder 400 kcalUnder 30 min
10 min5 prep · 5 cookEasy214 kcalper serving
Junket

Method

  1. Choose the dish you will serve the junket in — a glass, a teacup or a small bowl — and set it on the worktop where it can stand undisturbed. Once the rennet goes in, the pudding must not be moved or the curd will break and weep whey.
  2. Pour 250 ml of whole milk into a small saucepan, add 2 tsp of caster sugar and warm over a low heat, stirring to dissolve the sugar. Bring it only to blood heat, 37C: a drop on the inside of your wrist should feel neither warm nor cold. Anything hotter kills the rennet and the junket will stay liquid.
  3. Take the pan off the heat immediately and stir in 0.25 tsp of vanilla extract.

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Per serving

214kcal
9gprotein
21gcarbs
11gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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