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Dessert

Rennet Custard

A custard thickened with a Junket tablet and chilled, served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Junket and cream work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 64 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rennet Custard

Ingredients

Directions

Make the custard

  1. Dissolve 1 Junket tablet in ¼ cup of cool water.

  2. Heat 1 quart of milk until warm, then remove from heat.

  3. Stir the dissolved tablet into the warm milk.

  4. Let the mixture sit until it thickens, then refrigerate until set.

Serve

  1. Serve chilled with plain or whipped cream.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Junket + milktop 20% of all pairs
    Smell alikelow
    Cooked together103 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Junket tablets
Rennet enzyme that coagulates milk proteins so the liquid sets into a custard.
Milk
Provides the protein and liquid that form the set custard structure.

The step that matters

Stirring the dissolved tablet into the warm milk. The milk should be warm, not hot, because rennet works best at moderate temperatures; excessive heat can weaken or destroy the enzyme, so the custard may fail to 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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