Citric Acid Free White Peach Vanilla Custard Cups

Silky, gently sweet, and topped with delicate white peach slices, these custard cups are the kind of dessert that feels quietly luxurious without demanding much effort. For anyone navigating a citric acid sensitivity, fruit-forward desserts can be a minefield — most stone fruit preparations involve added lemon juice or citric acid as a preservative or brightener, but the peach topping here relies on nothing more than a little granulated sugar to coax out the natural juices. White peaches are naturally lower in acidity than their yellow counterparts, making them a genuinely smart choice for this kind of restriction. The custard itself is built from whole milk, egg yolks, vanilla bean, and sugar — clean, straightforward ingredients with no hidden additives to second-guess. Steeping a real vanilla bean in warm milk before combining it with the yolks gives the base a floral depth that extract simply can't match. The water bath bake is the key to that impossibly smooth, trembling texture — it keeps the heat gentle and even so the custard sets without curdling or turning grainy. Chilled and crowned with those sugared peach slices, this is a dessert worth slowing down for.

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