Rennet Pudding Recipe
American · Dessert · 15 min total
A classic old-fashioned dessert made with milk, sugar, and rennet, resulting in a delicate, wobbly custard-like pudding that's lightly sweet and often flavored with vanilla or nutmeg.
10
min prep
min prep
5
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon rennet (liquid or tablet, dissolved in 1 tablespoon cold water)
Instructions
- In a medium saucepan, combine milk, sugar, vanilla, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 110°F (43°C) – lukewarm, not hot. Remove from heat.
- Stir in the dissolved rennet mixture quickly but gently. Pour immediately into individual serving dishes or a single shallow dish.
- Let stand at room temperature for 30 minutes, until set. Do not disturb during this time.
- Refrigerate for at least 2 hours before serving. The pudding will become firmer as it chills.
Tips
- Rennet works best at around 110°F; too hot will kill the enzyme, too cold won't set.
- Use fresh, not ultra-pasteurized, milk for best results.
- Serve with fresh berries or a sprinkle of cinnamon.
- Store in the refrigerator for up to 3 days.
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