690 custard recipes

Hearty Southwest quiche with smoked turkey, Monterey Jack, corn, and fresh cilantro in evaporated milk custard. Protein-packed brunch for crowds.

Swiss-style flan with fresh apricot halves baked in vanilla cream custard, dusted with powdered sugar and served warm or cold.

Jackie's spinach quiche: blended egg custard with cheddar, bacon bits, spinach, and evaporated milk baked in a quick Bisquick crust. A potluck-famous shortcut quiche.

German apple pie with a single flaky crust, layered cinnamon-spiced apples, and heavy cream poured over the top that bakes into a soft custard around the fruit. No top crust, just creamy, spiced apples.

Chocolate oatmeal pie with coconut, rolled oats, and chocolate chips in a corn syrup custard, baked in a press-in oil crust. A chewy, fudgy Southern-style pie with crunchy texture.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

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.

Creamy sour cream custard studded with tender Granny Smith apples, topped with buttery cinnamon crumble and served with fluffy ginger whipped cream.

Unique apple pie with corn syrup custard and crunchy praline pecan topping spiked with apple brandy for sweet-rich Southern-style dessert.

Three-layer chocolate souffle cake filled and frosted with homemade chocolate pudding made from scratch. Light, airy layers meet thick, velvety custard.

Onion and Swiss cheese quiche in a flaky homemade soda water crust with a rich egg and cream custard seasoned with nutmeg. Made entirely from scratch.

Impossible lasagna pie with ground beef, cottage cheese, mozzarella, and a Bisquick custard that forms its own crust as it bakes. All the lasagna flavor, no noodles.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Coconut cream pie doubles down with cream of coconut in the custard and toasted flaked coconut folded throughout, topped with a billowy meringue for that classic diner-style finish.

French apple pie with vanilla custard filling, butter-sauteed Granny Smith apples, apricot preserves glaze, and a golden lattice crust. A bakery-level showpiece.