Mustard recipes

Graham cracker pie shell made with just crushed graham crackers and melted margarine. A no-bake, two-ingredient crust that chills firm and holds any cream, custard, or cheesecake filling.

A make-ahead chicken and stuffing casserole: a creamy chicken layer between herbed stuffing, soaked in a savory egg, milk, and mushroom-soup custard and baked with a cheddar top. A freezer-friendly comfort bake.

Sabayon (zabaglione) whisks egg yolks, sugar, and dry white wine over a double boiler into a foamy custard, folded with whipped cream and Grand Marnier. Spooned over fresh cherries for an elegant dessert.

Homemade chocolate ice cream spiked with whiskey-soaked raisins. Eight egg yolks and heavy cream create an ultra-creamy custard base loaded with melted chocolate and boozy fruit.

Crustless cauliflower pie with feta cheese, dill, and a tangy nonfat sour cream custard baked under a crispy paprika bread crumb topping. A lighter vegetable side dish.

Cream cheese flan baked in a water bath over homemade caramel. Silky custard with condensed milk, eggs, and vanilla inspired by the famous Churrascos restaurant recipe. Serves 12.

Two-layer pie with cinnamon apples baked first, then topped with smooth cream cheese custard. Walnuts add crunch to the bottom layer. Bake at two temperatures for perfect texture.

Classic Canadian butter tart filling baked as a full pie with brown sugar, corn syrup, butter, and currants. Gooey, caramel-sweet center with a just-set custard texture. So good, eh?

A spiced harvest pie filled with shredded apples, zucchini, carrots, and walnuts in a brown sugar custard with cinnamon and nutmeg. Topped with leaf-shaped crust cutouts.

Pumpkin dump cake with a spiced pumpkin custard base, yellow cake mix topping, chopped pecans, and a buttery crumble finish. A Thanksgiving-ready shortcut dessert with no mixer required.

Make-ahead oven French toast with orange juice and zest in the custard, baked over a honey-cinnamon glaze. Soak overnight, bake the next morning, served with whipped orange-honey butter.

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.

Fresh autumn fruits draped in a billowy sherry sabayon sauce with whipped cream and orange zest. Cantaloupe, figs, and grapes under a cloud of custard, finished with toasted almonds. Effortlessly elegant.

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.

Coconut custard pie with freshly grated coconut, beaten egg whites folded in for a light filling, and a dusting of nutmeg on top. Southern-style and old-fashioned.

Summer squash quiche with sauteed onions and Swiss cheese in a buttermilk custard seasoned with oregano. A versatile vegetarian main that works as an appetizer or entree.