Seed Oil Free Vanilla Pear Custard Cups

Silky, gently wobbly, and crowned with tender poached pears, these custard cups are the kind of dessert that feels quietly luxurious without requiring much fuss. The entire recipe is built on whole milk, egg yolks, sugar, a real vanilla bean, and fresh pears — nothing more, nothing less. That simplicity is exactly what makes it a natural fit for anyone avoiding refined seed oils, since there are no hidden vegetable oils, emulsifiers, or processed fats lurking anywhere in the ingredient list. Infusing the milk with a split vanilla bean before combining it with the yolks gives the custard a floral, aromatic depth that extract simply cannot replicate. The water bath in the oven is the key to that impossibly smooth texture — low, even heat coaxes the eggs into a gentle set rather than a rubbery scramble. The pears are poached in nothing but water and a little sugar, so they stay bright and clean-tasting, a perfect cool contrast to the rich, creamy base beneath them. This is a dessert worth making slowly and savoring even more slowly.

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