Devon Junket

Name: Devon Junket
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: West Country
Ingredients: 600 ml Whole milk; 25 g caster sugar; 15 ml Brandy; 2.5 ml Vanilla extract; 5 ml liquid vegetarian rennet; 15 ml tepid water; 150 g devon clotted cream; 1 g whole nutmeg

A delicate, traditional Devon milk pudding gently set with rennet, finished with a generous layer of rich clotted cream and freshly grated nutmeg.

🇬🇧United Kingdom· South West England

Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 285 kcal

Ingredients

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Servings

600 ml Whole milk — preferably Channel Island or full-fat unhomogenised
25 g caster sugar — approx 2 level tbsp
15 ml Brandy — or dark rum
2½ ml Vanilla extract — approx 1/2 tsp
5 ml liquid vegetarian rennet — approx 1 tsp, available from dairy suppliers or chemists
15 ml tepid water — to dilute the rennet
150 g devon clotted cream — chilled
1 g whole nutmeg — for grating over the top

Equipment

•saucepan
•digital cooking thermometer
•measuring spoons
•shallow serving dish
•fine grater

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 22 g
carbs: 14 g
fibre: 0 g
protein: 7 g
calories: 285 kcal

Instructions

1
Pour the whole milk and caster sugar into a clean saucepan.
2
Warm the milk gently over low heat on the hob until blood temperature, precisely 37°C.
3
Remove the saucepan from the heat immediately.
4
Stir in the brandy and vanilla extract until thoroughly blended.
5
Mix the liquid rennet with one tablespoon of tepid water in a small cup.
6
Stir the diluted rennet quickly into the warm milk for five seconds.
7
Pour the mixture immediately into a shallow serving bowl or individual glass dishes.
8
Leave completely undisturbed at room temperature for two hours until set into a soft curd.
9
Transfer the set junket carefully to the fridge and chill for one hour.
10
Spread the clotted cream gently across the surface using a warm metal spoon.
11
Grate fresh nutmeg generously over the cream layer just before serving.

Chef's tips

Temperature is critical; if the milk gets hotter than 40°C, the enzymes in the rennet will die and the milk will not set. Never disturb or move the dishes while the milk is coagulating to ensure a smooth, clean curd. Use pasteurised whole milk rather than ultra-heat-treated (UHT) milk for reliable setting.

Ingredient substitutions

clotted cream → thick double cream
brandy → rum or omit entirely for a non-alcoholic version

Storage

Store covered in the refrigerator and consume within 2 days.

Reheating

Do not reheat, as junket is a delicate curd dessert meant to be eaten chilled.

Common mistakes to avoid

•Overheating the milk, which deactivates the rennet enzymes and prevents setting.
•Jostling or stirring the mixture after pouring, which breaks the delicate curd.
•Using UHT or heavily processed skimmed milk that lacks the proteins needed to form a set.

Serving suggestions

Serve chilled alongside crisp Devon shortbread fingers.Pair with stewed seasonal blackberries or poached plums.Serve directly from a large vintage glass bowl at table.