Devonshire Junket

Amanda

Devonshire junket is a traditional British milk pudding. This milk jelly dessert that takes just minutes to make.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 3

Cook Time 2

Total Time 5

Course Dessert

Cuisine British

Servings

Calories 120 kcal

Equipment

Saucepan ideally with a pouring lip
measuring jug
4 serving dishes
thermometer

Ingredients

600 ml whole milk not long life / UHT
1 teaspoon vanilla extract
2 teaspoon rennet
2 tablespoon caster sugar

Instructions

Put the milk, vanilla and sugar into the saucepan.
Heat the milk gently to 37 C or 98.4 F. This will take only a minute or so.
Remove from the heat.
If the saucepan has a pouring lip, add the rennet and gently stir once. Alternatively, transfer the milk to a jug and then add the rennet.
Gently pour the milk into the serving dishes and leave to set at room temperature for about 2 hours.
Transfer to the fridge for a further hour.
Decorate to serve.

Notes

💭 Top Tip

It is extremely important to not handle the milk further after the rennet has been added. Any extra movement will turn the milk to cheese by separating the curds and whey.

Nutrition

Calories: 120kcalCarbohydrates: 13gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 59mgPotassium: 235mgSugar: 14gVitamin A: 251IUCalcium: 191mgIron: 0.02mg

Keyword curd dessert, damask cream, Devonshire junket, junkets, milk jelly, milk jelly dessert, milk pudding

Tried this recipe?Let us know how it was!