Almond Free White Peach Vanilla Custard Cups
Silky, cool, and crowned with juicy white peach slices, these custard cups are the kind of dessert that feels far more impressive than the effort involved. A real vanilla bean steeped in warm whole milk gives the base a deep, fragrant flavor that extract simply can't match — you'll notice the difference in the first spoonful. The custard is gently baked in a water bath, which keeps the texture impossibly smooth and creamy rather than rubbery or grainy. Many store-bought custards and pudding cups sneak in almond-based thickeners or are produced on shared lines with tree nuts, so making your own from scratch puts you fully in control of every ingredient. The peach topping comes together in minutes — just a quick toss with sugar to coax out their natural juices before fanning the slices over each chilled cup. It's an elegant finish that works beautifully for a dinner party or a quiet treat you've been looking forward to all day.
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Learn more →Ingredients
4 servings
For the custard
- 2 cups whole milk
- 1 vanilla bean, split lengthwise and seeds scraped
- 4 large egg yolks
- ¼ cup granulated sugar
- ⅛ tsp fine sea salt
For the peach topping
- 2 medium white peaches, pitted and thinly sliced
- 1 tbsp granulated sugar
Instructions
- 1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
- 2
Combine the milk, vanilla bean pod, and scraped seeds in a medium saucepan over medium heat. Warm until small bubbles appear around the edges and steam rises from the surface, about 5 minutes — do not boil. Remove from heat and let steep for 10 minutes, then discard the pod.
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