Delicious Junket

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. Milk + brandytop 15% of all pairs
   Smell alikemoderate
   Cooked together3,738 recipes

   Shared aroma: gamma-nonanolactone (coconut, sweet).

3. Brandy + creamtop 16% of all pairs
   Smell alikelow
   Cooked together2,635 recipes

   Shared aroma: 2-heptanol (bitter, floral).

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

New milk

Forms the body of the junket once the rennet sets it.

Prepared rennet

Enzyme that coagulates the milk into a soft, spoonable curd.

Powdered loaf sugar

Adds sweetness and dissolves easily into the warm milk.

Pale brandy

Adds aroma and flavour to the set junket.

The step that matters