Mustard recipes

Carthusian dumplings (Kartaeuserkloesse) transform stale kaiser rolls into sweet, deep-fried dumplings soaked in lemony custard, breaded, and rolled in cinnamon sugar. A German classic.

Creamy pecan pie made with vanilla pudding mix, corn syrup, and evaporated milk for a silky custard filling packed with chopped pecans. Simple and rich.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Baked pecan French toast soaked overnight in orange juice and custard, then oven-baked with butter, orange zest, and pecans. An easy make-ahead brunch.

Chocolate chess pie: classic Southern chess pie with cocoa, evaporated milk, and butter. Six-ingredient custard pie with a crackly top and rich fudgy center.

Apple raisin meringue pie with a soft cooked apple-raisin custard filling and fluffy lemon-scented meringue topping. Old-fashioned alternative to classic apple pie.

Vegan tofu French toast: silky soft tofu blended into a creamy egg-free custard for soaking whole-wheat bread. Dairy-free, plant-based brunch protein.

Silky, from-scratch custard loaded with fresh banana slices in a flaky prebaked crust, crowned with whipped cream. Banana cream pie the old-fashioned way.

Authentic Italian tiramisu with zabaglione, mascarpone, and espresso. Marsala-based custard layered with rum-soaked sponge cake in wine glasses. Serves 8, chill 3 hours.

Three-layer Italian cheese casserole with seasoned ground beef, mashed zucchini with green chiles, and a cottage cheese-egg custard topped with cheddar and Parmesan.

Individual chocolate cheesecake tarts in a buttery macadamia nut crust, spiked with creme de cacao, and plated over silky vanilla custard sauce. Dinner party worthy.

Crabmeat quiche bakes sweet sauteed crab in a cream cheese-spiked custard with chives and parsley. Brunch-worthy seafood quiche that punches above its weight.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

Layered shrimp and feta casserole with angel hair pasta, salsa, three cheeses, and a herbed egg custard. Mediterranean meets Southwest in one baked weeknight dish.

A creamy, silky-smooth custard dessert with a rich caramel topping, perfect for a sophisticated yet simple treat. This classic flan is infused with vanilla and a hint of almond, offering a delightful balance of sweetness.

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.