Brazil Nut Free White Peach Vanilla Custard Cups
There is something quietly luxurious about a silky, spoonable custard topped with fresh fruit, and this version delivers exactly that kind of elegant simplicity. Whole milk and a real vanilla bean are steeped together until fragrant, then blended with egg yolks and sugar into a mixture that bakes low and slow in a water bath until perfectly set — wobbly in the best possible way. The white peach topping is barely fussed over: just a quick toss with sugar to coax out a little juice before being layered over the cold custard right before serving. White peaches bring a floral, honeyed sweetness that plays beautifully against the rich vanilla base without overwhelming it. Because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about hidden additives — just pantry staples and fresh produce doing exactly what they're supposed to do. This is the kind of dessert that looks far more impressive than the effort it actually demands, making it ideal for a dinner party finish or a slow weekend treat.
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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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