466 custard powder recipes

Homemade barbecue sauce with maple syrup, English mustard, butter, and lemon juice simmered for an hour. A rich, tangy-sweet glaze for ribs, chicken, and grilled meats.

Homemade Worcestershire sauce with tamarind, soy, molasses, mustard seeds, and warm spices. Simmered and aged two weeks for a deeply complex, tangy condiment you can't buy in a bottle.

Rollitos de jaiba (Mexican crab rolls) with crab meat, chili powder, mustard, and tomato juice, shaped into fingers and broiled. A light, no-fry seafood appetizer.

A chili recipe that's ready when you're in a hurry.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Meaty sausage pizza sauce with browned pork sausage simmered in tomato sauce with oregano, mustard, and garlic. Freezer-friendly and ready in 25 minutes.

Corned beef barbecue sandwiches simmered in a homemade sauce of ketchup, Worcestershire, vinegar, mustard, chili powder, and paprika. A Midwestern potluck classic using canned corned beef on hamburger buns.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Sharp cheddar cheese biscuits with dry mustard, paprika, and Worcestershire sauce. Slice-and-bake from a chilled dough log for buttery, savory bites that only need 8 minutes in the oven.

Crunchy chicken Dijon with boneless breasts coated in a garlic-tarragon mustard, breaded, and baked at high heat until golden. A crispy, no-fry weeknight dinner in 30 minutes.

Curry soup mix combines rice, raisins, walnuts, and a spice blend of curry, cardamom, coriander, and dill. Add water and chicken for a 25-minute soup.

Vegan grilling sauce with tomato, molasses, soy sauce, chili powder, and mustard. A sugar-free BBQ-style marinade designed for seitan and tempeh on the grill.

Herbed chickpea patties blended with egg whites, bread crumbs, dry mustard, oregano, and basil, pan-fried on a nonstick griddle. Low-fat vegetarian fritters similar to falafel but lighter and easier to make.

Wattakka is a creamy Sri Lankan pumpkin curry cooked in coconut milk and thickened with ground rice and mustard seeds. Served in the hollowed-out pumpkin shell for a stunning presentation.

A chicken salad with grapes and pineapple tidbits is a delightful combination of juicy fruits and tender chicken. It's further elevated by the crunch of almonds and water chestnuts, creating a symphony of flavors and textures that will leave you wanting more.

Leftover chicken gets a glow-up with curry, lemon, and crunchy water chestnuts in this freezer-friendly casserole. Creamy sauce, melted cheddar, and crispy breadcrumbs on top.