Ginger Free White Peach Vanilla Custard Cups
Silky, delicate, and crowned with juicy white peach slices, these custard cups are the kind of dessert that feels far more impressive than the effort required. A real vanilla bean does the heavy lifting here, steeping in warm whole milk until the flavor is deep, floral, and unmistakably luxurious. The custard is baked low and slow in a water bath, which gives it that perfectly trembling, spoonable texture that store-bought puddings can never quite replicate. Many packaged custards and dessert mixes sneak in ginger as a warming spice, so making this from scratch means you know exactly what's in every ramekin. The peach topping comes together in minutes — just a quick toss with sugar to coax out the fruit's natural juices before it's layered over the chilled custard. White peaches bring a softer, more honeyed sweetness than their yellow counterparts, and they make the finished cups look genuinely beautiful. This is an elegant, crowd-pleasing dessert that's completely approachable for a home cook.
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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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