Prep 10 mins
Cook 25 mins
From the "1 of a Kind" cookbook by the Junior League of Mobile, AL, this is 1 of those little recipes that is big on flavor & has enormous potential to become an invaluable part of your company-worthy & daily family cuisine. I stopped at the 4 in 1 concepts, but I suspect I would need a considerably larger # if I put all my energy into more options. Maybe you guys will try it & expand those options for me. Give it a go & enjoy!
- 78.07 ml sugar
- 19.71 ml cornstarch
- 1.23 ml salt
- 236.59 ml pineapple juice
- 59.14 ml orange juice
- 36.97 ml lime juice (or lemon juice)
- 2 eggs (well-beaten)
- 170.09 g cream cheese (softened)
- Mix sugar, cornstarch & salt. Gradually mix in the fruit juices & stir to combine.
- Cook in top of double boiler over simmering water for 20 min, stirring often.
- Remove 1/4 cup of hot mixture & whisk into beaten eggs. Return mixture to pan & cook 5 min more.
- Beat hot mixture into cream cheese & refrigerate till well-chilled.
- Notes: My mind races w/endless suggestions! Drizzle custard over your favourite pound cake, angel food cake or bundt cake you want to glaze * Serve as dip using graham crackers or gingersnaps as dippers * Use as dressing for fruit salad * Use as sauce for cheesecake, other desserts & in parfaits * Put a spoonfull on top of hot oatmeal & watch your kids stir it in & make quick work of eating their breakfast. Hmmm, I am already past that 4 in 1 #. I will stop now or I will get totally out of control. :-).
This is delicious. I served with Sweet Potato & Orange Pound Cake. I used very thick WW sour cream instead of cream cheese and with whisking it all came together beautifully. Made and enjoyed for Zaar Cookbook tag
First off, forget that drizzle, dip, dressing and sauce business and just go ahead and drink it. ;-) It's that good! I dunked a strawberry in some; great of course. I dolloped it on a piece of warm, Extreme Low-Fat Chocolate Cake. Heaven! But the best bite of all was straight out of a spoon! The taste is hard to describe; close to that of a cheesecake but the texture is more like a mousse. Unfortunately, I only made half a recipe so I have it hidden for tomorrow when DH is at work and I can eat it all. The cornstarch and juices took about 10 minutes to thicken up. The texture really changes with the egg addition. It gets thick and bubbly looking. After cooking the egg mixture a couple of minutes, I added the chunks of cream cheese (lowfat) and stirred it into the hot mixture. This gets pretty thick when cooled so to make this a 5 in 1 recipe, add to your list that I think it would make a terrific pie filling. I can hardly wait to experiment more with this nectar. ;-) Thanks for sharing the recipe!
Outstanding! I used this only as a dip this first time around, but after recently making a chocolate pie & reading SusieQusie's review from several years ago, I've decided that my next go at this recipe will be to make it thicker & use it as a second & top layer for a chocolate pie! I think that would be awesome! Many thanks for sharing the recipe! [Made & reviewed in Zaar Cookbook Tag]