Some similar desserts are ostkaka, blancmange, panna cotta, tavuk göğsü, almond tofu, haupia and tembleque.

[1] In medieval England, junket was a food of the nobility made with cream and flavoured with rosewater, spices, and sugar.

It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables, and by the 18th century, had become an everyday food sold in the streets.

For most of the 20th century in the Eastern United States, junket made with milk instead of cream was a preferred food for ill children, mostly due to its sweetness and ease of digestion.

It may be related to the Norman jonquette (a kind of cream made with boiled milk, egg yolks, sugar, and caramel), or to the Italian giuncata or directly to the medieval Latin juncata.