Chicken 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 required. A real vanilla bean steeped in warm whole milk gives the base a floral depth that extract simply can't match, and the slow water-bath bake coaxes the egg yolks into something impossibly smooth and trembling. The peach topping is just as effortless — a quick toss with sugar draws out the fruit's natural juices and turns each slice glossy and lightly syrupy. Because the entire recipe is built around milk, egg yolks, sugar, and fresh fruit, there's no need to scrutinize labels or swap out anything to keep it completely free of poultry. Custard can feel intimidating, but the temperature cues here — watching for that slow, uniform wobble and hitting 170–175°F — take the guesswork out entirely. These are elegant enough for a dinner party yet simple enough to make on a quiet afternoon, and the chilling time means most of the work is done well before guests arrive.

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