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Dessert

Maple Junket

A chilled dessert made from junket tablet, milk, and maple sugar, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Maple Junket

Ingredients

Directions

Prepare

  1. Crush the junket tablet and dissolve it in cold water.

  2. Combine the milk and grated maple sugar in a saucepan and stir until the sugar dissolves.

Set the custard

  1. Heat the mixture until lukewarm, then add the dissolved junket tablet.

  2. Pour the mixture into cups, filling them about three-quarters full.

  3. Keep the cups in a warm place without jarring until the mixture has jellied.

  4. Once set, move the cups to a cool place or refrigerator.

Serve

  1. Serve the jam with whipped cream and additional grated maple sugar.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Junket + sugartop 12% of all pairs
    Smell alikemoderate
    Cooked together82 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Junket + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together64 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked 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

Junket tablet
Contains rennet, which causes the milk to coagulate and set into a soft jelly.
Rich new milk
Provides the protein and fat that form the soft, creamy set.
Grated maple sugar
Sweetens the milk and adds its distinctive maple flavour.

The step that matters

Keep the cups undisturbed while setting. Junket sets by enzyme-driven coagulation of milk proteins, and jarring or moving the cups while the curd forms can break the delicate gel, leaving it grainy or watery.

“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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