Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Special equipment needed:
- 6 small ramekins or custard cups
- Whisk
- Saucepan
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns into a caramel color.
2. Remove the saucepan from the heat and carefully whisk in the heavy cream. The mixture will bubble and steam, so be careful.
3. In a separate mixing bowl, whisk together the milk and cornstarch until the cornstarch dissolves.
4. Pour the milk mixture into the saucepan with the caramel mixture and whisk to combine.
5. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 10 minutes.
6. Remove the saucepan from the heat and stir in the vanilla extract and chopped walnuts.
7. Pour the mixture into 6 small ramekins or custard cups and let cool to room temperature.
8. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or until set.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
- Cooling and refrigeration time: 2 hours
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 330
- Total fat: 24g
- Saturated fat: 12g
- Cholesterol: 70mg
- Sodium: 50mg
- Total carbohydrates: 26g
- Dietary fiber: 0g
- Sugars: 23g
- Protein: 4g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version.
- Almonds or pecans can be used instead of walnuts.
Variations:
- You can add a pinch of salt to the caramel mixture for a salted caramel flavor.
- You can add a tablespoon of bourbon or rum to the mixture for an adult version.
Tips and tricks:
- Be careful when whisking in the heavy cream to the caramel mixture, as it will bubble and steam.
- Stir the mixture constantly while cooking to prevent it from burning or sticking to the bottom of the saucepan.
- Let the mixture cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
- Store the caramel-walnut junket in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the junket cold, straight from the refrigerator.
Presentation ideas:
- Serve the junket in the ramekins or custard cups, topped with a sprinkle of chopped walnuts or a drizzle of caramel sauce.
Garnishes:
- Chopped walnuts or a drizzle of caramel sauce.
Pairings:
- Serve the junket with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit or a simple green salad.
Troubleshooting advice:
- If the mixture doesn't thicken after 10 minutes of cooking, continue to cook it for a few more minutes until it coats the back of a spoon.
Food safety advice:
- Make sure to cook the mixture to a safe temperature of 165°F to prevent any foodborne illnesses.
Food history:
- Junket is a traditional English dessert made from milk, sugar, and rennet, a natural enzyme that curdles milk. It was popular in the 19th and early 20th centuries and was often served with a fruit sauce or jam.
Flavor profiles:
- Creamy, sweet, and nutty.
Serving suggestions:
- Serve the junket as a dessert after a dinner party or as a special treat for yourself.
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Taste: Sweet, Nutty, Creamy, Caramelized