4,049 mustard recipes

Lemon cream meringue pie with a zest-infused custard filling, blind-baked flaky crust, and Swiss meringue topping broiled golden. A from-scratch lemon pie done right.

Chilled raspberry Bavarian cake folds whipped cream and stiff egg whites into a raspberry-spiked custard set with gelatin. Sliced like cake, served cold, no baking needed.

Tart rhubarb and sweet strawberries mingle under a golden lattice crust with a nutmeg-kissed custard that sets this classic spring pie apart from all the rest.

Rhubarb dream bars with a buttery shortbread crust and a sweet, custard-like rhubarb topping baked until golden. A simple spring dessert that highlights tart, fresh rhubarb.

Old-fashioned lemon pudding cake that separates into two layers as it bakes: a fluffy sponge on top with a silky lemon custard underneath. Six simple ingredients.

Funeral pie, also called Rosina pie, is a 1936 Pennsylvania Dutch raisin pie. Lemon-bright raisin custard under a criss-crossed lattice. A heritage Amish dessert recipe.

Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.

Peanut butter chocolate cream pie with a stovetop chocolate custard layered between two peanut butter crumb stratas. Real unsweetened chocolate, not pudding mix. The diner-counter classic.

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Rich baked chocolate pudding pie with 18 egg yolks, two types of chocolate, heavy cream, and dried currants. A custard-style filling baked in a water bath.

Boston banana cream pie, a soft vanilla cake split and stuffed with fresh banana slices and homemade vanilla custard, then topped with a glossy chocolate-almond glaze.

A classic French Alsatian apple tart with a rich cream cheese pastry crust, sliced Granny Smiths, and a silky vanilla-mace custard. Rustic, elegant, and freezer-friendly.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Apple pie with a custard twist: cornstarch-thickened cream and egg coat the spiced apples, baking into a smooth, custardy filling under a sparkling cinnamon-sugar crust.

Crab quiche with sweet crabmeat, sharp cheddar, half-and-half custard, and scallions baked in a flaky pie shell. Brunch dish that doubles as a light dinner.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.