Rennet Custard

Rennet custard, often known as junket, is a traditional dessert made by heating milk and sugar, then adding rennet to set it into a delicate, creamy pudding. It is flavored with vanilla or nutmeg and served chilled, typically in individual cups or ramekins. This dish has its roots in European and American colonial cuisine, where it was a popular way to use milk and rennet.

🍳 View the full Rennet Custard recipe →

🍽️ Nutrition at a glance

Rennet custard is a high-fat and moderate-protein dessert, primarily providing calcium and vitamin D from the milk. A typical serving contains around 150-200 calories, with most of the energy coming from dairy fats and sugars.

Nutrition breakdown

Calories	320 kcal
Protein	8 g
Carbs	30 g
Fat	20 g
Fiber	0 g
Sugar	28 g
Sodium	150 mg
Calcium	250 mg
Vitamin A	450 mcg RAE
Phosphorus	200 mg
Vitamin B12	0.8 mcg
Riboflavin (B2)	0.3 mg
Potassium	300 mg
Vitamin D	2.0 mcg
Cholesterol	120 mg

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

💡 What's interesting

Culturally, rennet custard is unique because it uses the same enzyme (rennet) traditionally used to make cheese, creating a savory-sweet bridge between dairy products. Nutritionally, it offers a gentle, easily digestible source of protein and calcium, making it a historical comfort food for both children and the elderly.