4,004 custard recipes

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.

Grilled Tuna Burger with Spicy Mango Ketchup recipe

A tangy mustard-turmeric pickle relish made with green tomatoes, cauliflower, cabbage, and onions in a thick vinegar sauce. Old-fashioned Dutch-style piccalilli that's great on sandwiches and burgers.

This overnight SPAM and egg brunch casserole layers bread cubes, SPAM, and Velveeta in a custard of eggs, milk, and dry mustard. Assemble the night before and bake in the morning for an easy crowd-pleasing breakfast.

Thin-sliced zucchini baked in a light custard of egg, Swiss cheese, mustard, and nutmeg. A low-calorie, diabetic-friendly side dish with just 7 simple ingredients.

New England baked beans made with navy beans, molasses, dry mustard, and tomato sauce. Pressure cooker speeds up the soak, then the slow cooker does the rest. No pork, all flavor.

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.

Honey herb grilled pork roast marinated in beer, honey, Dijon mustard, olive oil, rosemary, and garlic, then grilled or oven-roasted until juicy. The marinade simmers down into a glaze for the sliced roast.

Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.

Easy marinated cucumber and onion salad in a sweet-tangy vinegar brine with celery seed and mustard seed. Vegan refrigerator pickle salad ready after a 24-hour rest.

A lower-fat version of traditional meat loaf made with ground beef. Could also be baked as patties with cooking time adjusted.

Grilled chicken breasts brushed with a sweet-tangy glaze of apple jelly, honey, Dijon mustard, and cinnamon for easy weeknight dinner with fall flavors.

Add a fruity touch to your succulent ham steaks with this simple and tasty recipe.

Greek hamburgers seasoned with oregano, red wine, garlic, olive oil, and Dijon mustard mixed right into the meat. Topped with fried onions and ready in 20 minutes.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.