330 custard sauce recipes

Old-fashioned wine jelly made with sweet wine, lemon juice, and unflavored gelatin. A Victorian-era holiday dessert served chilled in a glass bowl with custard sauce poured over each spoonful.

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.

Fresh bananas and Bartlett pears drizzled with melted vanilla ice cream as a ready-made custard sauce, topped with chopped pecans. No cooking, no custard-making. The ice cream is the sauce.

Christmas pudding steams grated carrot and potato with raisins, currants, suet, and warm spice blend into a moist holiday dessert. Serve with brown sugar sauce or custard.

Fiesta quiche layers fat-free tortillas, cheddar, green chilies, and picante sauce under an egg-substitute custard. A lean Tex-Mex twist on the classic French quiche, ready in 60 minutes.

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.

A delicate Asian-style steamed seafood custard (chawanmushi) with whole clams, fresh ginger, scallions, and umami-rich fish sauce. Light, savory, silky, and ready in under an hour.

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.

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.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Bangus sinigang brings together milkfish, tart tamarind broth, ripe tomatoes, banana heart, and fresh greens in a classic Filipino sour soup that's on the table in 40 minutes.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Filipino sinigang na bangus featuring milkfish simmered in a tart tamarind broth with tomatoes, green beans, banana heart, and wilted spinach. Ready in just 30 minutes.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.