4,149 mustard recipes

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

Plum good pie with fresh plum wedges arranged like petals over a buttery from-scratch crust, dusted with cinnamon sugar, and bound with beaten eggs into a custard-fruit hybrid.

Pillowy key lime pie: tangy real-key-lime custard filling on a pie shell, crowned with a tall, glossy baked meringue. The classic Florida Keys dessert done properly.

Rhubarb pie with a tangy sour cream custard filling and buttery brown sugar crumb topping. Tart, creamy, and crunchy in every slice. Just 5 minutes of prep and a store-bought shell.

Brown sugar vinegar pie is an Appalachian Depression-era custard pie that mimics lemon meringue using cider vinegar, brown sugar, and nutmeg. Tangy-sweet filling with butterscotch undertones in a flaky shell.

Tex-Mex breakfast strata with hot Italian sausage, roasted red and green peppers, Monterey Jack, and chili-spiked egg custard layered over firm bread. Bake-and-serve brunch dish.

Old Dominion chocolate pie layers a buttery hand-cut crust with rich unsweetened chocolate custard, cooked low on the stovetop until thick and glossy. A Virginia classic with deep cocoa flavor.

Microwave chocolate pots de crème made for two with German sweet chocolate, half-and-half, and egg yolks. Silky French custard, no oven, no water bath. Chills in the fridge.

Savory noodle pudding with sun-dried tomatoes, cheddar, and mozzarella baked in a rich egg custard. A water bath gives it a silky, set-not-rubbery texture that slices beautifully.

Mash-up casserole layering chili beans, green chiles, pimento olives, and roasted red peppers under a fluffy egg-and-cheese custard. New Orleans muffaletta meets Tex-Mex chiles rellenos.

Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.

Old-fashioned raisin cream pie layers a vanilla custard base with plumped raisins, all under a fluffy meringue top. A heritage Sunday-supper pie that uses the whole egg, no waste.

Vanilla bean creme brulee tartlets, silky custard set in a crisp buttery pastry shell and finished with a torched, crackly caramel top. Crowned with whipped cream and fresh berries for an elegant dessert.

A classic British summer pudding inspired by Marguerite Patten, layering stewed fruit and cranberry sauce between slices of white bread. Chilled overnight and served with cream or custard.

Gratin of greens casserole with spinach, Swiss chard, zucchini, rice, and garlic baked in olive oil with an egg custard and breadcrumb crust. A Provencal-style vegetable gratin.

Three-layer lemon whipped cream torte with a cloud-light cake made from whipped egg whites, filled and frosted with a lemon custard folded into fresh whipped cream.