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Honey Mustard Custard

Makes 6 (1½ cup) servings

This version of basic baked custard has such an intriguing flavor that it's sure to become a favorite. Without seeing the ingredients list, a person might never guess what's in it.

Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.

1 cup sugar
1 teaspoon yellow mustard seeds
1 teaspoon brown mustard seeds
1 cup milk
1 (12 ounce) container plain yogurt
1 large egg
3 large egg yolks
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons vanilla extract
½ cup honey
how to prepare

CARAMEL:  Be sure to have 6 custard cups nearby before you begin to caramelize the sugar—the caramel goes in the bottom, and you'll need to work quickly.  Heat the sugar in a 10-inch skillet over medium heat, stirring constantly to prevent burning, until the sugar melts and turns golden brown.  Don't worry if lumps develop—keep stirring and be sure the heat is not too high—and they will eventually melt.  Immediately remove the skillet from the heat and place 2 tablespoons of the caramelized sugar in the bottom of each custard cup. 


CUSTARD:  Grind the mustard seeds (or use the Dijon mustard).

Preheat the oven to 300°.


Combine all the ingredients in a blender or food processor and process until smooth.  Divide the mixture evenly among the custard cups (the recipe will work just fine even if your custard cups are larger than ½-cup capacity) and place the filled cups in a large deep pan.  Fill the pan with enough hot water to come about three-fourths of the way up the sides of the cups.  Bake until the custards are set, about 1 to 1½ hours.  To test for doneness, insert a knife into a custard; if it comes out clean, the custards are done.  Serve at room temperature or chilled. 

Copyright© 1995 by Paul Prudhomme

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