Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Delicious Junket
Ingredients
Directions
Make the junket
Warm the milk on the stove to about blood heat.
Pour the milk into a glass or china bowl.
Stir in the rennet, powdered sugar, and brandy.
Let it stand until cold.
Serve
Serve with sugar and rich 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.
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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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Milk + brandytop 15% of all pairsSmell alikemoderateCooked together3,738 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Brandy + creamtop 16% of all pairsSmell alikelowCooked together2,635 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
- New milk
- Forms the body of the junket, setting into a soft curd when rennet is added.
- Prepared rennet
- Enzyme that coagulates the milk proteins, causing it to set into a soft curd.
- Powdered loaf sugar
- Sweetens the junket and dissolves easily into the warm milk.
- Pale brandy
- Adds aroma and flavor to the dish.
The step that matters
Warm the milk to about blood heat. Rennet works best at about body temperature. Milk that is too hot can destroy the enzyme, and milk that is too cold will set slowly or not at all.
“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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