Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓
Junket
Ingredients
Directions
Flavour the milk
Heat the milk until lukewarm.
Add the sugar and cinnamon to the milk.
Pour the mixture into a serving dish.
Set and serve
Stir in the brandy and rennet.
Let it stand until firm, then serve with cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Milk + cinnamontop 10% of all pairsSmell alikemoderateCooked together12,655 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
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Brandy + cinnamontop 14% of all pairsSmell alikemoderateCooked together3,199 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
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Milk + brandytop 15% of all pairsSmell alikemoderateCooked together3,738 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Provides the proteins that set into a soft, spoonable curd.
- Rennet
- An enzyme that clots the milk proteins, causing the mixture to set firm.
- Sugar
- Adds sweetness to the mild, creamy base.
- Brandy
- Adds a warm, aromatic note to the dessert.
- Cinnamon
- Adds a warm, spiced aroma.
The step that matters
Stir in the brandy and rennet while the milk is lukewarm. Rennet is an enzyme that clots milk proteins into a soft curd. It works best at lukewarm temperatures. If the milk is too hot, the enzyme is destroyed and the junket will not set.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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