This is the basic recipe for Junket. If you like, you can add

1 tablespoon of brandy to the milk just before you stir in the rennet. Or sprinkle grated nutmeg on top and serve with whipped cream.

1 pint milk

1 tablespoon sugar

1 teaspoon rennet

In a medium-sized saucepan, heat the milk and sugar to blood heat (98°F or 37 °C) over moderate heat, stirring to dissolve the sugar.

Remove the pan from the heat and stir in the rennet. Pour the mixture into a serving dish and leave it to set at room temperature. Junket should not be put in the refrigerator.