287 egg custard recipes

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

Ham and corn custard: a Depression-era egg custard baked with diced ham, sweet corn, and sauteed onions. A tender, savory supper that turns leftover ham into something special.

Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.

Blanched cauliflower florets nestled under a layer of grated Swiss cheese and bathed in a silky egg custard with melted butter. Baked until golden and set for a rich, comforting vegetable side dish.

Impossible caramel custard pie that forms its own crust as it bakes. Just blend milk, eggs, brown sugar, butter, and Bisquick, pour into a pie plate, and bake. No crust-making required.

Impossible caramel custard pie forms its own crust from Bisquick while baking. Brown sugar gives it a deep caramel flavor, with flaked coconut on top. Just blend, pour, and bake.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

Silky baked shrimp custard with baby shrimp, fresh ginger, dry sherry, and fish sauce, topped with toasted sesame seeds. An elegant Asian-inspired appetizer or light main that's smooth, savory, and surprisingly simple to make.

De Luxe rennet custard, an old-fashioned milk-based pudding set with rennet and dressed up with cranberry sauce, toasted coconut, orange segments, raspberries, walnuts, and pineapple. A vintage dessert that tastes like an ice cream sundae, minus the freezer.

South African-inspired curried beef bake with almonds, raisins, and lemon juice under a silky egg custard topping. Rich, fragrant, and crowd-sized for 16 servings.

A deviled egg is simply a stuffed egg with the addition of hot spices. There are innumerable recipes for stuffed eggs and they have been eaten since the Roman Empire.

This is a very good recipe for family, when all family are sitting around a table, they can share this great recipe together!

Bacon deviled eggs with a tangy Dijon and mayo filling, loaded with smoky bacon bits and topped with a slice of cherry tomato. A make-ahead party classic that vanishes off the platter.

It's quite easy to make your own honey mustard instead of buying one from the store. By making your own you control the sodium level as store bought usually has a huge amount of added salt.

Note from Julia: The following directions are for a hand-beaten sauce. Exactly the same system is followed for an electric beater. Use the large bowl, and the moderately fast speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.

Fresh homemade safflower mayonnaise whipped up in the blender from egg, Dijon, lemon and red wine vinegar, with light safflower oil drizzled in for a silky, tangy spread. Ready in minutes and far better than store-bought.