Desserts, rennin, vanilla, dry mix
Whole food · Sweets
Photo: Wikipedia
This is a dry, powdered mix for making a classic rennin-set vanilla dessert, often called 'junket' or 'rennet custard'. When prepared with milk, it sets into a soft, delicate, and creamy pudding with a smooth, almost custard-like texture and a gentle vanilla flavor. Nutritionally, it is a concentrated source of carbohydrates, primarily from sugar and starch, providing quick energy with virtually no protein or fat.
Calorie split: 0% protein · 100% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, comforting simplicity and its uniquely soft, melt-in-the-mouth texture that differs from gelatin-set puddings. Its mild vanilla flavor makes it a perfect blank canvas for creative toppings.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its very high carbohydrate and sugar content relative to other nutrients, which can cause a significant blood-sugar spike, especially for those with insulin sensitivity or diabetes. To counteract this, enjoy a small portion as an occasional treat and pair it with a source of protein or healthy fat, like a handful of nuts or a dollop of plain yogurt, to slow sugar absorption.
Key benefits
- Quick and easy to prepare with just milk.
- Provides a rapid source of carbohydrate energy.
- Light and gentle on the stomach when set.
- A traditional, nostalgic comfort food in many households.
- Versatile base for adding toppings like fruit or sauces.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Rennin (or chymosin) is the same enzyme traditionally used to curdle milk for cheese-making, which is why this dessert sets so softly and is sometimes called 'rennet custard' or 'junket'.
Full nutrition (USDA data · scales with serving)
| Water | 0.40 g |
| Energy | 383 kcal |
| Energy | 1602 kj |
| Protein | 0.00 g |
| Total lipid (fat) | 0.00 g |
| Ash | 0.60 g |
| Carbohydrate, by difference | 99.0 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 117 mg |
| Iron, Fe | 0.07 mg |
| Magnesium, Mg | 1.0 mg |
| Phosphorus, P | 91.0 mg |
| Potassium, K | 3.0 mg |
| Sodium, Na | 6.0 mg |
| Zinc, Zn | 0.04 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 0.70 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Gelatin desserts, dry mix — USDA does not publish this profile for Desserts.
| Tryptophan | 0.00 g |
| Threonine | 0.15 g |
| Isoleucine | 0.12 g |
| Leucine | 0.25 g |
| Lysine | 0.35 g |
| Methionine | 0.06 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.18 g |
| Tyrosine | 0.03 g |
| Valine | 0.21 g |
| Arginine | 0.68 g |
| Histidine | 0.07 g |
| Alanine | 0.82 g |
| Aspartic acid | 0.54 g |
| Glutamic acid | 0.89 g |
| Glycine | 1.9 g |
| Proline | 1.3 g |
| Serine | 0.27 g |
FAQ
What is the difference between junket and regular pudding?
Junket uses the enzyme rennin to set the milk, creating a very soft, delicate texture that melts in the mouth. Regular puddings typically use starch (like cornstarch) or eggs for a thicker, more gelatinous set.
Can I use a non-dairy milk with this mix?
It is not recommended. Rennin requires the specific casein proteins found in dairy milk to form its characteristic soft curd. Plant-based milks will not set properly.
Is this the same as instant vanilla pudding mix?
No. Instant pudding mix relies on modified starch and/or gelatin to thicken when chilled. Rennin dessert mix uses a specific enzyme and requires gentle heating and cooling to set, resulting in a distinctly different texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.83 kcal/g · 0% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.