Coconut Free White Peach Vanilla Custard Cups

There is something quietly luxurious about a silky, spoonable custard, and this version delivers that elegance with nothing more than whole milk, egg yolks, sugar, salt, and a real vanilla bean. The bean is the star of the base — steeped in warm milk until the custard is deeply fragrant and floral in a way that extract simply cannot replicate. A gentle water bath in the oven coaxes the mixture into that signature slow wobble, giving you a texture that is smooth and trembling rather than rubbery or dense. Many store-bought custards and pudding cups sneak in coconut-derived thickeners or coconut milk as a dairy alternative, so making your own from scratch puts you fully in control of every ingredient. The white peach topping is just sliced fruit and a spoonful of sugar, left to macerate briefly until the peaches soften and release their delicate, honeyed juice — no sauces, no additives, nothing hidden. It is an effortless finishing touch that turns a classic baked custard into something that feels genuinely special. Serve them straight from the fridge with the peaches arranged on top and you have a dessert that looks like it came from a proper patisserie.

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