Barley Free White Peach Vanilla Custard Cups
Silky, fragrant, and crowned with jewel-like white peach slices, these custard cups are the kind of dessert that feels far more impressive than the effort involved. A real vanilla bean does the heavy lifting here, infusing the warm whole milk with deep, floral sweetness before it ever meets the egg yolks — and the result is a custard that tastes genuinely luxurious. The water bath method keeps the heat gentle and even, giving you that signature slow wobble at the center and a texture that's impossibly smooth all the way through. For anyone navigating grain sensitivities, this recipe is naturally worry-free: every ingredient is straightforward dairy, eggs, sugar, and fresh fruit, with no hidden grain-based thickeners or fillers to second-guess. The white peach topping is a simple last-minute touch — a quick toss with sugar draws out a little juice and turns the slices into something almost syrupy and bright. Serve these straight from the fridge on a warm evening and they will absolutely disappear.
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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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