Mustard recipes

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

Hamburger quiche bakes browned ground beef with cheddar, scallions, and a mayo-and-egg custard in a single pie crust. Easy weeknight dinner ready in 60 minutes.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.

Buttery pecan crust meets silky pumpkin custard in these bite-sized holiday treats. Each mini tart delivers cozy autumn spice with a crunchy toasted nut crown.

Vegan pumpkin pie made with silken tofu instead of eggs and cream, sweetened with date sugar and molasses. Silky custard texture with classic Thanksgiving spice.

Homemade vanilla custard ice cream marbled with crunchy cinnamon streusel chunks. A French-style frozen dessert with the warming spice of coffee cake in every spoonful.

Custard-soaked French bread baked over bubbling cinnamon blueberries. Prep it the night before and wake up to a golden, berry-loaded brunch that feeds a crowd.

Chocolate ice cream blends melted unsweetened chocolate with cocoa powder, milk, eggs, sugar, and heavy cream for double-chocolate scoops. Custard-free Philadelphia-style at home.

Kiwi lemon pie with a tangy lemon custard filling in a graham cracker crust, topped with fresh kiwi slices and a glossy marmalade glaze. Bright, tart, and gorgeous.

Georgia pecan pie with dark corn syrup, butter, and a full cup of toasted pecans baked into a glossy custard filling. The Southern Thanksgiving classic, no fuss, no fancy.

Homemade chocolate rum ice cream with unsweetened baking chocolate and rum extract. The custard base comes together in the microwave in under 5 minutes. Serves 8.

Custard-base cinnamon ice cream infused with whole cinnamon sticks and a real vanilla bean. Egg yolk-thickened French style with heavy cream finish. Makes 12 servings.

Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.

Cherry cheesecake ice cream blends cream cheese with sweetened condensed milk and chopped dark cherries for a no-cook custard base with bright fruit ribbons. Tastes like frozen cheesecake.

Banana cream pie with a buttery pecan-shortbread crust, a thin chocolate layer, vanilla custard folded with whipped cream and fresh bananas. Makes two pies for the county fair winner's circle.