Junket Rennet Custard

Junket Rennet Custard is a simple, delicate dessert made by setting warm milk with rennet, an enzyme traditionally sourced from calf stomachs, and often flavored with vanilla or nutmeg. It has historical roots in European and American home cooking, particularly popular in the 19th and early 20th centuries as an easy, no-bake custard.

🍽️ Nutrition at a glance

This dish is primarily a source of protein and fat from the milk, with a moderate amount of carbohydrates if sugar is added. A typical serving provides calcium and some B vitamins, with a calorie range of approximately 150-200 kcal.

Nutrition breakdown

Calories	180 kcal
Protein	8 g
Carbs	14 g
Fat	10 g
Fiber	0 g
Sugar	13 g
Sodium	100 mg
Calcium	280 mg
Phosphorus	200 mg
Vitamin A	90 mcg RAE
Vitamin B12	1.0 mcg
Riboflavin (B2)	0.3 mg
Potassium	350 mg
Selenium	6 mcg
Zinc	1.2 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Nutritionally unique because the rennet enzyme sets the milk's casein protein into a gel without cooking, preserving some heat-sensitive nutrients. Culturally, it represents a historical bridge between simple milk puddings and more complex baked custards, often served as a light, comforting supper dish in older cookbooks.