Junket

Print Recipe

5 from 4 votes

How to make junket

Prep Time5

Setting time4

Total Time4 5

Course: Dessert

Cuisine: American, Australian, British, Dutch, New Zealand

Servings: servings

Calories: 115kcal

Author: Libby Hakim

Equipment

4 ramekin dishes or small bowls

Ingredients

1 junket tablet
1 tablespoon water
500 ml milk
1 teaspoon vanilla extract (or another flavouring) (optional)
3 tablespoons sugar (optional)
nutmeg, cinnamon or another topping (optional)

Instructions

Place the junket tablet in the tablespoon of water and set aside to dissolve.
Heat the milk gently (in microwave or in a saucepan on the stove top) until it's body temperature – it should feel neither warm or cool at this point.
Add the vanilla extract and sugar to the milk and stir to dissolve.
Stir the junket or swirl it around to check it has dissolved and then add to the milk mixture. Stir for 5 seconds only and then pour the mixture into the ramekins.
Do not move the ramekins. Allow to sit on the bench for about 30 minutes. The junket should set during this time and will be similar to partially set jelly.
If adding nutmeg or cinnamon, sprinkle over junket before placing in fridge.
Once set, move the ramekins to the fridge to chill before serving.

Notes

Storing: Your junket should keep for 1-2 days if kept in the fridge.

Freezing: Not suitable.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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