Ingredients
Pulp-free orange juice 1/3 cup
Fresh lemon juice 2 tablespoons
Pineapple juice 1/3 cup
Large eggs, beaten 2
Cane sugar 1/2 cup
Sea salt 1/4 teaspoon
Heavy cream, whipped to soft peaks 2 cups
Instructions
1-Combine juices: In a bowl, whisk together 1/3 cup orange juice, 2 tbsp lemon juice, and 1/3 cup pineapple juice.
2-Add eggs: Add 2 beaten eggs and whisk until blended.
3-Add sugar and salt: Whisk in 1/2 cup cane sugar and 1/4 tsp sea salt.
4-Cook the custard: Pour into a double boiler; cook over low-medium heat, stirring occasionally, until thickened and coats spoon, about 20 minutes.
5-Cool and chill: Remove from heat, cool to room temperature, cover, and refrigerate at least 30 minutes until completely chilled.
6-Fold in whipped cream: When ready to serve, gently fold in 2 cups whipped cream until no streaks remain.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🕒 Make the custard base up to 7 days ahead and store in an airtight container in the refrigerator.
🍯 For a honey-sweetened version, use 1/3 cup honey and reduce the orange and pineapple juices to 1/4 cup each.
🧊 Freeze the custard base for 1 to 2 months; thaw overnight in the fridge and whisk smooth before folding in whipped cream.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad Dressing
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 226
- Sugar: 13g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 68mg