Citrus Free White Peach Vanilla Custard Cups
Silky, cool, and crowned with delicate white peach slices, these custard cups are the kind of dessert that feels far more impressive than the effort involved. A real vanilla bean steeped in warm whole milk gives the base a deep, floral richness that extract simply cannot match, and the slow bake in a water bath ensures each cup sets with that signature slow wobble and creamy texture. For anyone navigating a citrus-free lifestyle, classic custard is actually a natural fit — no citrus zest, no juice, no hidden citrus-derived additives anywhere in sight. The peach topping is just as clean: fresh white peaches tossed with a little sugar until they soften and release their own sweet juice, no citrus needed to brighten the flavor. White peaches bring a gentler, more floral sweetness than yellow varieties, which means they pair beautifully with vanilla without needing any acidic boost. The result is a dessert that feels elegant enough for a dinner party but straightforward enough for a quiet weekend afternoon at home.
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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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