Capsaicin Free White Peach Vanilla Custard Cups
Silky, cool, and delicately fragrant, these custard cups are the kind of dessert that feels effortlessly elegant without demanding much from the cook. A real vanilla bean steeped in warm whole milk gives the base a deep, floral sweetness that extract simply can't replicate, and the slow oven bake in a water bath ensures each cup sets to a trembling, spoonable perfection. For anyone navigating capsaicin sensitivity, desserts can be a surprisingly tricky category — spice blends and even some flavored chocolates sneak heat in where you'd least expect it. Here, every single ingredient is straightforward and gentle, so there's nothing to second-guess. The white peach topping is the finishing touch that makes these cups feel truly special: just a few minutes with a little sugar coaxes out a soft, honeyed juice that pools beautifully over the chilled custard. It's a dessert that rewards patience — the chill time is non-negotiable — but the payoff is absolutely worth it. Serve them straight from the fridge with the peaches arranged just before the table, and watch them 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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