883 custard recipes

Pork chops in Dijon mustard sauce with tarragon and sour cream, served over egg noodles. A quick French-inspired skillet dinner with a creamy, tangy pan sauce.

Maple mustard game hens spatchcocked, marinated overnight in Dijon, lemon, and maple syrup, then roasted in a hot oven until skin is bronzed and crackling. Date-night dinner with restaurant flair.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Grilled salmon glazed with maple syrup, Dijon mustard, and apple cider vinegar, topped with fresh mango cubes. Sweet, tangy, and ready in under 40 minutes.

Grilled swordfish steaks crowned with a compound butter made from Dijon mustard and fresh basil. Just 25 minutes and 5 ingredients for a smoky, herb-kissed seafood dinner.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Orange honey mustard salad dressing whisked from orange juice concentrate, white wine vinegar, honey, dry mustard, and sunflower oil. A bright, tangy vinaigrette ready in 5 minutes.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Seared salmon with horseradish mustard vinaigrette pan-sears salmon to crisp-skinned perfection, then finishes with a punchy Dijon, horseradish, and white wine vinegar dressing. A 25-minute weeknight dinner.

Individual cheesecake cupcakes baked in graham cracker crust cups with a simple cream cheese, sour cream and vanilla filling. Portion-controlled cheesecake bites ready in an hour with no springform pan needed.

Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.

Bengali kasundi relish blends fresh red chilies, mustard seeds, garlic, and green mango into a fiery, tangy condiment. Pairs with tandoori, kebabs, shellfish curries, and sandwiches.

Light honey mustard dressing with non-fat yogurt, apple cider vinegar, and a touch of Dijon. Just 21 calories per batch, tangy and creamy without the oil for healthy salads.

Cassata Napoletana layers thin sponge cake with cherry preserves, rich Neapolitan custard, chopped walnuts, and candied fruit. A no-bake Italian celebration cake that chills to set.