894 mustard recipes

Old-fashioned fruit dessert salad with pineapple chunks, sliced bananas, and marshmallows tossed in a hot custard sauce made from pineapple juice and cream.

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

A brulée is a custard-type dessert, with this particular recipe made with coconut and Australian Lemon Myrtle.

Impossible chocolate pie: blend everything in a blender, pour into a pie plate, and bake. The pie forms its own crust as it bakes. A crustless chocolate custard pie with 2 minutes of prep.

Almond cream filling made with almond paste, toasted ground almonds, and egg yolks cooked into a silky custard. A rich pastry filling for tarts, cakes, and croissants.

Maple syrup mousse with whipped egg whites and cream folded into a gelatin-set maple custard base. An airy, elegant no-bake dessert garnished with gingersnap crumbs.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

No-bake chocolate icebox cake layered with angel food cake pieces and a rich chocolate custard made from melted German chocolate, egg yolks, and whipped cream. Chills overnight.

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.

Rose bavarois cream is a classic French molded dessert made with rose petal-infused custard, whipped double cream, and gelatin. Elegant, floral, and silky smooth.

Classic Italian tiramisu with mascarpone, marsala wine, espresso-soaked ladyfingers, and grated bittersweet chocolate. A cooked egg custard base makes this version rich and silky.

Frog Eye Salad with tiny acini di pepe pasta in a cooked pineapple custard, folded with mandarin oranges, marshmallows, and whipped topping. A classic potluck dessert salad.

Grasshopper pie with a chocolate wafer crust, mint-chocolate liqueur custard set with gelatin, and grated chocolate garnish. The retro 1950s dinner-party showstopper.

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Old-fashioned custard pie with dried apricots simmered until tender, folded with beaten eggs and cream into a baked pastry shell.

Fluffy vanilla meringue tops a tangy lemon-spiked applesauce custard for a light, elegant dessert that's equally good hot or cold.