160 mustard sauce recipes

Vietnamese-style coconut flan baked in a water bath with homemade caramel. Silky coconut milk custard with a bittersweet caramel sauce that pools around every slice. Elegant, simple, and make-ahead friendly.

Raspberry sauce is a foamy, custard-style British dessert sauce of whipped eggs, sugar, and raspberry juice. Light, frothy, and reminiscent of zabaglione for pudding or sponge cake.

New Orleans-style bread pudding loaded with pecans, raisins, and apple, baked low and slow in spiced custard, then drenched in a rich bourbon butter sauce. Pure Southern indulgence.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Velvety custard flan with a double dose of caramel from both a golden sugar base and melted caramel candy in the custard itself. A Mexican-inspired make-ahead dessert with a gorgeous amber sauce.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

Homemade vanilla custard ice cream topped with a deep morello cherry sauce simmered with lemon, vanilla bean, and the cracked cherry stones for almond-scented depth. Old-world Italian dessert work.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Bread pudding loaded with pecans, raisins, and chopped apple, baked in a spiced custard and drowned in a rich bourbon butter sauce. A classic New Orleans-style dessert.

Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.

Fresh autumn fruits draped in a billowy sherry sabayon sauce with whipped cream and orange zest. Cantaloupe, figs, and grapes under a cloud of custard, finished with toasted almonds. Effortlessly elegant.

Eggnog bread pudding with warm rum sauce: nutmeg-spiked custard soaks crusty French bread cubes and plump raisins, finished with a buttery brown sugar rum drizzle. Holiday dessert built from pantry staples.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Oat creme is a dairy-free dessert sauce made from rolled oats simmered in apple juice with tahini, vanilla, and brandy, pureed until smooth. A vegan custard alternative for pouring over baked apples.

De Luxe rennet custard, an old-fashioned milk-based pudding set with rennet and dressed up with cranberry sauce, toasted coconut, orange segments, raspberries, walnuts, and pineapple. A vintage dessert that tastes like an ice cream sundae, minus the freezer.