Beef 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 looks far more impressive than the effort involved. A real vanilla bean does serious work here — steeping in warm whole milk until the custard base is deeply aromatic before the egg yolks and sugar ever enter the picture. The water bath is the quiet secret to that perfectly trembling, spoonable texture: gentle, even heat coaxes the custard to set without curdling or cracking. Naturally free from any meat or animal-based proteins beyond eggs and dairy, this is a dessert that sidesteps the usual concerns without any substitutions or workarounds — just clean, classic technique. The white peach topping is almost embarrassingly simple: a quick toss with sugar and a five-minute rest is all it takes to draw out a light, fragrant syrup that pools beautifully over the chilled custard. Serve these straight from the fridge with the peaches arranged on top and you have something that feels genuinely elegant at any table.
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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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