Mustard recipes

Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.

Single-serving crustless quiche Lorraine with Swiss cheese, bacon bits, and a water-bath custard. Light, low-calorie breakfast quiche baked in a ramekin in about 30 minutes.

German cheese kuchen with a cottage cheese and cinnamon custard filling in a buttery biscuit-style crust. A traditional Kaeskuchen that chills for 4 hours before serving.

Potato crust quiche skips pastry dough entirely, using buttery mashed potatoes as the shell. Filled with mixed vegetables, cheddar, and a creamy egg custard for a gluten-friendly twist.

Cherry pie with a tangy sour cream custard and a hint of almond, finished with a golden lattice crust. Use fresh black or red cherries for the brightest flavor. Ready in one hour.

Lemon gelato made from a rich egg custard base with fresh lemon zest and juice, heavy cream, and half-and-half. Intensely citrusy Italian frozen dessert with silky texture.

Chocolate layer cake stacks three buttermilk chocolate layers with a warm date-and-nut custard filling, then coats the whole thing in fudge frosting. An old-fashioned three-layer showstopper.

Three-layer praline creme pumpkin pie with a spiced pumpkin custard, brown sugar pecan streusel topping, and an orange-scented cream cheese whipped topping. A holiday showstopper.

Fluffy vanilla meringue tops a tangy lemon-spiked applesauce custard for a light, elegant dessert that's equally good hot or cold.

Hearty Southwest quiche with smoked turkey, Monterey Jack, corn, and fresh cilantro in evaporated milk custard. Protein-packed brunch for crowds.

Fire-roasted poblano chilis line the pan as the crust, filled with a silky Monterey Jack and egg custard made with homemade crema fresca. A crustless Mexican pie that's golden, smoky, and rich.

Georgia peanut butter pie baked with a light, fluffy filling made from whipped egg whites folded into peanut butter custard, topped with whipped cream and chopped peanuts.

Chicken and spinach quiche with melty Swiss cheese, basil-spiked custard, and a flaky pre-baked crust. A make-ahead brunch favorite that uses leftover chicken and pantry staples.

Pumpkin nut cake (a.k.a. pumpkin dump cake) layered with spiced pumpkin custard, dry yellow cake mix, chopped nuts and melted butter on top. Bakes into a gooey-bottom, crisp-top fall classic.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

Sweet dessert quiche filled with sliced apples and raisins in a creamy cinnamon custard. The fruit base gets topped with rich cream and eggs that bake into silky smoothness. Serve warm or at room temperature.