Junket dessert is somewhat similar to pudding because of the dessert’s creamy pudding–like texture.
This recipe is delightfully creamy and loaded with corns. This calls for sweet cream corn and you may get the canned ones to make this a real quick recipe. Evaporated full cream milk is used here but you may also use coconut milk if desired so. But should you opt to use coconut milk, remember not to overboil the milk or the mixture will become oily.
- 1 litre Evaporated Full Cream Milk
- 180 g Fine Granulated Sugar
- 60 g Custard Powder; dissolved in some milk
- 1 can Sweet Cream Corn
You may replace full cream milk with coconut milk if you wish to.
Boil evaporated milk with sugar until sugar has completely dissolved. Stir in the custard powder mixture. Continue to stir for about 5 minutes before adding cream corn. Turn off heat and continue stirring until corns are evenly distributed.
Leave to cool a while before scooping into desired moulds.