Rennet Custard Recipe
British · Dessert · 15 min total
A classic British dessert with a silky, delicate texture, set using rennet instead of eggs. This simple custard is lightly sweetened and flavored with vanilla.
10
min prep
min prep
5
min cook
min cook
4
servings
servings
100
kcal/serving
kcal/serving
Ingredients
- 2 cups whole milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon liquid rennet (or 1/4 rennet tablet dissolved in 1 tablespoon cool water)
Instructions
- In a small saucepan, combine milk and sugar. Heat over medium heat, stirring occasionally, until milk is warm (about 100°F/38°C) and sugar is dissolved. Do not boil.
- Remove from heat and stir in vanilla extract.
- Add liquid rennet (or dissolved rennet tablet) and stir gently for about 10 seconds.
- Pour mixture into individual serving dishes or a single bowl. Let stand at room temperature for 30 minutes until set.
- Refrigerate for at least 1 hour before serving. Serve chilled.
Tips
- Use fresh, not ultra-pasteurized, milk for best results.
- Rennet custard is best eaten within 2 days; it may weep liquid if stored longer.
- Top with fresh fruit or a drizzle of honey for extra flavor.
AI estimate may be inaccurate · Terms