Junket with nutmeg
A soft, delicate set milk dessert from the old English tea table, scented with fresh nutmeg.
- Time1 hr 15
- LevelEasy
- Costabout £0.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pour the milk and sugar into a pan. Warm it over a low heat, stirring, until it feels just warm on your finger, like a baby's bottle. It must not be hot or it will not set.
4 min - 2
Stir the vanilla into the milk. Mix the rennet with the cold water, then stir it into the milk gently for 5 seconds only.
- 3
Quickly pour into 4 small dishes or glasses. Do not move them after this point.
- 4
Leave at room temperature, undisturbed, for 1 hour until the surface is firm and the milk wobbles like a soft jelly.
60 min - 5
Grate nutmeg over the tops and chill if you like. Serve within a day, on its own or with a few berries.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
