Black Pepper Free White Peach Vanilla Custard Cups
Silky, gently sweet, and crowned with juicy white peach slices, these custard cups are the kind of dessert that feels like a special occasion even on a Tuesday. Real vanilla bean steeped in warm whole milk gives the custard a deep, fragrant flavor that no extract can quite match, and the water bath bake ensures every cup comes out with that signature slow, wobbly set. For anyone navigating a sensitivity to black pepper, desserts can sometimes hide surprising spice in spice blends or pre-mixed seasonings — here, every single ingredient is clean and straightforward, so there's nothing to second-guess. The white peach topping is effortless: a quick toss with sugar draws out a light syrup that pools beautifully over the chilled custard. Thinly sliced white peaches are a little softer and more floral than their yellow counterparts, which makes them a perfect match for the vanilla-forward base. This is an elegant, crowd-pleasing finish to any meal, and it comes together with pantry staples and a bit of patience — no complicated techniques, no questionable ingredients.
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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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