1,417 custard recipes

Old-fashioned mustard pickles with cauliflower florets and whole onions in a tangy turmeric-mustard dressing. A classic canning recipe for your pantry shelf.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

This recipe can be made with the regular and rapid bake cycles.

Grilled pork loin rubbed with mustard, garlic, and ginger, basted with a horseradish mustard and apricot preserve glaze. An overnight-marinated roast with sweet-hot flavor.

Make a flavorful roast by using mustard, thyme and black pepper. Simply delicious!

Classic oil-based honey mustard dressing with Dijon, fresh lemon juice, and safflower oil. Creamy, tangy, sweet, and rich enough to coat hearty greens or use as marinade.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Bursting with flavor, these delicious and healthy canapés are sure to be a hit at any gathering!

Orange honey mustard salad dressing whisked from orange juice concentrate, white wine vinegar, honey, dry mustard, and sunflower oil. A bright, tangy vinaigrette ready in 5 minutes.

Sri Lankan fish mustard curry simmers fish in coconut milk with cardamom, clove, cinnamon, and turmeric, then finishes with a sharp ground mustard and lime paste. A tangy, aromatic curry ready in about 30 minutes.

A classic British boozy dessert with stale cake soaked in sherry and whisky, layered with fruit jam, warm custard, and billowy whipped cream. No baking, all indulgence.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Brussels sprouts simmer in chicken broth, then get coated in a creamy Dijon mustard sauce thickened with cornstarch. Ready in 40 minutes start to finish.

Grilled steak crusted with coarsely ground mustard seeds and black peppercorns, served sliced over tomatoes, ice-water-crisped red onion, and Parmesan shavings. Bold and summery.