📝 About This Recipe
Step back in time with this elegant, silk-textured milk pudding that dates back to medieval England. Unlike modern puddings thickened with starch or eggs, Junket relies on the natural enzymatic action of rennet to transform sweetened milk into a delicate, wobbly curd. It is a light, cooling dessert that tastes of pure cream and nostalgia, perfect for a gentle finish to a heavy meal.
🥗 Ingredients
The Pudding Base
- 2 cups Whole Milk (high quality, non-homogenized if possible; do not use ultra-pasteurized)
- 1/2 cup Heavy Cream (for added richness)
- 3 tablespoons Granulated Sugar (adjust to taste)
- 1/2 piece Vanilla Bean (split and seeds scraped)
- 1 teaspoon Liquid Rennet (ensure it is fresh and not expired)
- 1 tablespoon Cool Water (to dilute the rennet)
- 1 pinch Kosher Salt (to enhance the sweetness)
Aromatic Toppings
- 1 piece Whole Nutmeg (for fresh grating)
- 1/2 cup Fresh Raspberries (washed and dried)
- 1/2 cup Fresh Blueberries (washed and dried)
- 4-6 pieces Mint Leaves (for garnish)
👨🍳 Instructions
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1
Prepare your serving dishes. Arrange 4 to 6 glass ramekins or dessert bowls on a countertop where they can remain undisturbed for at least an hour.
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2
In a small small bowl, mix the 1 teaspoon of liquid rennet with 1 tablespoon of cool water. Set this aside to use later.
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3
In a heavy-bottomed saucepan, combine the whole milk, heavy cream, sugar, and the scraped vanilla bean seeds and pod.
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4
Place the saucepan over low heat. Using a digital thermometer, heat the milk mixture very slowly, stirring constantly to dissolve the sugar.
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5
Monitor the temperature closely. You are looking for 'blood heat,' which is exactly 98.6°F to 100°F (37°C). If the milk goes above 110°F, the enzymes in the rennet will be destroyed and the pudding will not set.
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6
Once the milk reaches 100°F, immediately remove the saucepan from the heat and take out the vanilla bean pod.
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7
Add the diluted rennet mixture to the warm milk and stir quickly for exactly 5 seconds to ensure even distribution.
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8
Immediately pour the mixture into the prepared serving dishes. Work quickly as the setting process begins almost instantly.
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9
Grate a generous dusting of fresh nutmeg over the surface of each pudding while they are still liquid.
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10
Let the dishes sit perfectly still at room temperature for 15-20 minutes. Do not shake or move them, as this will break the delicate curd forming.
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11
Once the junket has set (it should look like a soft jelly), carefully move the dishes to the refrigerator to chill for at least 2 hours.
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12
Just before serving, top each dish with a few fresh berries and a sprig of mint.
💡 Chef's Tips
Never use ultra-pasteurized (UHT) milk, as the high heat treatment changes the protein structure and prevents the rennet from setting. If the pudding fails to set, you likely overheated the milk; always use a thermometer for precision. For a dairy-free version, note that rennet only works with animal milk proteins; plant milks will not set using this method. You can substitute the vanilla bean with 1 teaspoon of vanilla extract, but add it after removing the milk from the heat. Handle the set junket gently, as the curd is much more fragile than a gelatin-based pudding.
🍽️ Serving Suggestions
Serve with a side of crisp shortbread cookies to provide a textural contrast to the soft pudding. Pair with a glass of chilled dessert wine, such as a late-harvest Riesling. Top with a spoonful of warm fruit compote for a cozy winter variation. Enjoy as a light breakfast with a drizzle of honey and toasted almonds. A cup of Earl Grey tea makes a wonderful afternoon accompaniment to this British classic.