Raye's Mustard

This Mustard Custard recipe makes a great spread for crackers or a dip for vegetables.


  • 1 C cream or half and half
  • 1 T cornstarch
  • 2 egg yolks
  • 1/4 C good parmesan or other finely grated
  • hard cheese
  • 1/4 C Raye’s Spicy Horseradish Mustard (link opens in a new window)


Beat the egg yolks in a small bowl. Mix the cornstarch with the cold cream and scald together. Very slowly add the scalded cream mixture to the egg yolks. Cook this mixture in the double boiler (or in a small pan in a larger one, over water) until it coats a spoon well. Add the cheese and mustard.

Mix well and pour into two custard cups. Set the custard cups in a pan of water and bake at 325° for about an hour. Remove and chill for several hours or overnight. The custard will not hold its shape when unmolded, therefore it is best to serve it right in the custard cup and surround it with crackers or vegetables.

Thanks to Jim Mueller, New Jersey & Maine for the recipe submission!

Raye's Featured on Martha Stewart's "Martha's Finds"

 Featured on Martha's Finds: "One of Martha's favorite local businesses, Raye's Mustard Mill offers gourmet mustard that is cold ground and barrel aged the old-fashioned way." See the video

Yankee Magazine

November/December 2013 issue - “Editor’s Choice Food Awards” winner. Raye’s Mustard has been chosen as one of 30 brands across New England, the best within a number of food categories....

Yankee Magazine

November 6, 2013, Newsletter #24 - 2013 Holiday Food Guide Honors Maine's Finest Condiments.