Low Histamine White Peach Vanilla Custard Cups

Total time3 hr

Prep time15 min

Cook time45 min

Low Histamine White Peach Vanilla Custard Cups

Silky, gently sweet, and topped with fresh white peach slices, these custard cups are the kind of dessert that feels indulgent without relying on any of the usual high-histamine culprits. The base is built from whole milk, egg yolks, sugar, and a real vanilla bean — clean, simple ingredients that keep things well within a low-histamine approach. White peaches are a smart choice here because they tend to be milder and lower in histamine than their yellow counterparts, and tossing them with just a touch of sugar right before serving keeps them fresh and bright rather than fermented or processed. The custard itself is baked low and slow in a water bath, which gives it that impossibly smooth, trembling texture without any additives, thickeners, or flavor extracts that could be problematic. Serves 4, and the individual ramekins make portioning effortless for a dinner party or a quiet night in. Everything comes together with basic kitchen equipment and a little patience — the hardest part is waiting for them to chill.

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Ingredients

4 servings

For the custard

2 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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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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