Junket Dessert with Caramel

Ingredients

• 2 cups Milk (Whole milk recommended for best results)
• 0.5 cup Granulated sugar (For caramelizing)
• 0.333 cup Boiling water
• 1 tablet Junket tablet
• 0.125 teaspoon Salt (Pinch of salt)
• 1 teaspoon Vanilla extract
• 1 cup Heavy cream (For whipped cream topping)
• 2 tablespoons Powdered sugar (For sweetening whipped cream)
• 0.25 cup Chopped nuts (Walnuts, pecans, or almonds)

Instructions

1. 1Heat the milk in a saucepan over medium heat until lukewarm. Do not boil.
2. 2In a separate saucepan, heat the granulated sugar over medium heat, stirring constantly, until it melts and turns into a golden-brown caramel. Be careful not to burn it.
3. 3Carefully add the boiling water to the caramel. It will sputter, so be cautious. Cook, stirring constantly, until the caramel dissolves completely and the syrup is reduced slightly (about 2-3 minutes).
4. 4Remove the caramel syrup from the heat and let it cool slightly. Then, slowly add the lukewarm milk to the caramel syrup, stirring constantly to combine.
5. 5Crush the junket tablet into a fine powder using a mortar and pestle or by placing it in a small bag and gently crushing it with a mallet or rolling pin. Add the powdered junket tablet, salt, and vanilla extract to the milk and caramel mixture. Stir gently to combine.
6. 6Pour the mixture into a glass dish or individual serving dishes. Let it stand in a warm place (around 70-75°F) until set, about 20-30 minutes. You can use a water bath to maintain the temperature.
7. 7Once set, chill the junket in the refrigerator for at least 1 hour to allow it to firm up completely.
8. 8While the junket is chilling, prepare the whipped cream. In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
9. 9Before serving, top the chilled junket with the sweetened whipped cream and sprinkle with chopped nuts.