413 hot mustard recipes

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Salami pizza quiche combines pizza flavors with a creamy egg custard: minced salami and mozzarella in a pie crust with oregano and garlic, topped with hot pizza sauce.

Ham and cheese quiche packs eggs, two cheeses, sauteed onion, and bell pepper into a flaky pie shell, then bakes into a creamy custard. An easy savory supper or brunch that works hot or at room temperature.

A rich broccoli quiche layered with Swiss cheese, Parmesan, and scallions in a flaky prebaked crust. The custard gets extra savory depth from chicken broth and a dash of hot sauce. Brunch, lunch, or dinner worthy.

Crumb-topped baked French toast dips bread in a vanilla custard, coats in cornflake crumbs, and bakes hot for extra crunch. Served with homemade almond-cinnamon syrup for a brunch upgrade over pan-fried French toast.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.

Cheesy ham scallion quiche is a quick microwave quiche for two: a cornmeal crust filled with ham, mozzarella, scallions and a dash of hot sauce in a soft egg custard. No oven, ready fast for breakfast or lunch.

Quick hot quiche with ham, Swiss cheese, mushrooms, and green peppers in a creamy egg custard with red pepper flakes for gentle heat. Flexible fillings, minimal prep.

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Tex-Mex breakfast strata with hot Italian sausage, roasted red and green peppers, Monterey Jack, and chili-spiked egg custard layered over firm bread. Bake-and-serve brunch dish.

Raspberry Queen of Puddings with a lemon breadcrumb custard base, a layer of raspberry jam, and golden meringue piped on top. A classic British baked pudding served hot.

Elegant oatmeal custard baked in a water bath with egg yolks, cinnamon, vanilla, and scalded milk folded into cooked oatmeal. Served hot or cold topped with fresh berries.