4,152 mustard recipes

Crustless rhubarb streusel pie with a Bisquick custard filling, cinnamon and nutmeg, topped with a brown sugar-nut streusel. No pie crust to roll out.

Baked pecan French toast soaked overnight in orange juice and custard, then oven-baked with butter, orange zest, and pecans. An easy make-ahead brunch.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

Chocolate cherry pie with a rum-spiked chocolate custard filling, quartered maraschino cherries, and whipped cream folded in. Topped with sweetened cream and grated chocolate.

Chilled espresso custard cream with Grand Marnier and grated semi-sweet chocolate. A silky cappuccino dessert made from heavy cream, egg yolks, and instant espresso.

Silky, from-scratch custard loaded with fresh banana slices in a flaky prebaked crust, crowned with whipped cream. Banana cream pie the old-fashioned way.

A layered cherry pie with amaretto-spiked cherry filling, silky almond cream custard, and stabilized whipped cream topped with white chocolate. A true Oregon gem.

Individual chocolate cheesecake tarts in a buttery macadamia nut crust, spiked with creme de cacao, and plated over silky vanilla custard sauce. Dinner party worthy.

Grits fiesta pie with a cheesy grits crust filled with taco-seasoned ground beef, Monterey Jack, tomatoes, olives, and green pepper baked in a custard.

Brown sugar pie with a rich, caramel-flavored custard filling topped with golden meringue. An old-fashioned Southern cream pie made from simple pantry staples.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

Pumpkin praline pie with a spiced condensed milk custard filling topped with pecan halves in a brown sugar and cream praline glaze. A Thanksgiving showstopper.

Orange-scented French toast soaked in warm cinnamon-vanilla custard and fried golden. Day-old bread gets a 30-minute refrigerator soak for custardy centers.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

English cheese pie with sieved cottage cheese, cream sherry, rosewater, and currants in a from-scratch butter pastry crust. A fragrant Tudor-era custard dessert.