690 custard recipes

Marinated grated tempeh simmered with kidney beans, tomatoes, green pepper, and warming spices for a thick, meaty vegetarian chili. Topped with cheddar cheese, this plant-based bowl is packed with smoky cumin and chili flavor.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.

Rich chocolate stout ice cream made with dark beer, cocoa powder and honey. Homemade custard-based ice cream with deep chocolate flavor.

Vegan pumpkin pie made with silken tofu instead of eggs and cream, sweetened with date sugar and molasses. Silky custard texture with classic Thanksgiving spice.

Georgia pecan pie with dark corn syrup, butter, and a full cup of toasted pecans baked into a glossy custard filling. The Southern Thanksgiving classic, no fuss, no fancy.

Chocolate ice cream blends melted unsweetened chocolate with cocoa powder, milk, eggs, sugar, and heavy cream for double-chocolate scoops. Custard-free Philadelphia-style at home.

Classic Kentucky pecan pie with toasted pecans floating on a brown sugar corn syrup custard. The Southern Thanksgiving and Derby Day dessert, baked in a flaky shell.

Classic pecan pie with toasted pecan halves, brown-buttery filling, and a flaky crust. The Southern Thanksgiving and Christmas pie that's all gooey custard underneath the crunchy top.

Classic homemade pumpkin pie with a from-scratch shortening crust and a custard filling spiced with cinnamon, ginger, nutmeg, and clove. Real evaporated milk and whole eggs, no shortcuts.