Recipes

Classic vanilla custard sauce.

Classic pie with apples and custard filling.

Crockpot baked custard

Classic Southern banana pudding with homemade custard, vanilla wafers, fresh bananas, and a golden meringue topping.

Homemade bread bowls with a golden, crusty exterior — perfect for serving soups, stews, or chowders. Made by shaping dough over greased custard cups.

Savory cornbread dressing with crispy bacon, caramelized onions, buttermilk custard, and a touch of cane syrup and hot sauce.

Layered dessert bars with a chocolate wafer crust, a spiced butternut squash custard with Hawaiian Vintage Chocolate, and a cream cheese swirl on top.

A Carolina mountain recipe for Caramel Custard Pie.

A chilled layered parfait in fluted glasses with assorted caviar, brunoise red onions, finely chopped egg garnishes, fresh parsley, and a delicate cornstarch-thickened cream custard.

Roasted whole chiles or bell peppers stuffed with green onions, cilantro, and two cheeses, all blanketed in a light egg and milk custard and baked until golden.

Layered whole green chiles and two kinds of cheese in a savory egg custard batter, baked until puffy and golden — all the flavor of chiles rellenos without the frying.

Decadent bread pudding with white bread and chocolate chips soaked in a buttery custard, baked in a water bath until golden.

Silky chocolate custard with caramelized sugar topping.

A rich, golden quiche in a from-scratch cayenne-spiced crust, filled with crawfish tails, sauteed trinity, heavy cream custard, and a blend of three cheeses.

A rich egg noodle kugel with cottage cheese, sour cream, and vanilla custard, topped with a crunchy brown sugar-pecan-cinnamon streusel.

Classic make-ahead breakfast casserole with hash browns, ham, jalapeño Monterey Jack cheese, green onions and a milky egg custard. Can be refrigerated overnight and baked in the morning.

A savory bread pudding with seared foie gras, caramelized onions, and boudin sausage in an egg-cream custard with Parmigiano-Reggiano — rich and deeply New Orleans.

A seasonal bread pudding of seared foie gras, blanched fresh pumpkin, caramelized onions, and cream custard, topped with Parmesan — a remarkable fall dish.

A rich custard-based coconut ice cream made with whole milk, heavy cream, coco lopez, and frozen fresh coconut — churned in an ice cream maker to half-gallon yield.

Silky baked coconut custard with vanilla bean and coco lopez, served chilled and garnished with whipped cream, chocolate shavings, and espresso powder.

A rich lemon pastry cream combining egg yolks, cornstarch, heavy cream, and fresh lemon juice, whipped to a thick and creamy custard.