Gelatin Free White Peach Vanilla Custard Cups
These silky custard cups are the kind of dessert that feels quietly luxurious — smooth, cool, and fragrant with real vanilla bean steeped right into the milk. Many store-bought or restaurant custards rely on gelatin or stabilizers to hold their shape, but this one sets entirely through the gentle magic of egg yolks and a careful water bath, no additives needed. The baked custard method gives you that classic, trembling wobble that signals everything went exactly right. A finishing layer of white peach slices tossed with a little sugar brings a floral, juicy brightness that cuts through the richness beautifully. The ingredients list is refreshingly short — whole milk, egg yolks, sugar, salt, a vanilla bean, and fresh peaches — so there's nowhere for anything unwanted to hide. It takes a little patience between the oven, the rack rest, and the chill time, but the hands-on work is minimal and the payoff is a dessert that looks genuinely elegant in individual ramekins. Serve them straight from the fridge with the peaches arranged on top and they'll disappear fast.
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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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