Ingredients
1/3 cup Orange juice (pulp-free)
2 tablespoons Fresh lemon juice
1/3 cup Pineapple juice
2 Large eggs, beaten
1/2 cup Cane sugar
1/4 teaspoon Sea salt
2 cups Whipped cream
Instructions
1-Combine juices and eggs: In a bowl, whisk together orange juice, lemon juice, pineapple juice, and beaten eggs until smooth.
2-Whisk in sugar and salt: Add cane sugar and sea salt, whisking continuously until the sugar dissolves and the mixture is uniform.
3-Cook in a double boiler: Pour mixture into a double boiler over simmering water; cook on low-medium heat, whisking often, for about 20 minutes until custard thickens and coats the back of a spoon.
4-Chill the custard: Remove from heat, cool slightly at room temperature, then refrigerate for at least 30 minutes until set.
5-Fold in whipped cream: Gently fold in 2 cups of whipped cream with a rubber spatula until fluffy and pale.
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
💡 Use a double boiler or a heatproof bowl set over a pot of simmering water to prevent the eggs from scrambling — do not rush with high heat.
💡 Make the custard base up to a day ahead and refrigerate, then fold in the whipped cream just before serving for the freshest texture.
💡 For a lighter no-cook variation, swap the custard base for 1 cup Greek yogurt mixed with 2 tablespoons honey and 1 tablespoon fresh lemon juice.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dressings and Sauces
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/3 cup
- Calories: 155
- Sugar: 13g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg