Macadamia Free White Peach Vanilla Custard Cups
Silky, fragrant, and topped with jewel-like slices of white peach, these custard cups are the kind of dessert that feels far more impressive than the ingredient list suggests. A real vanilla bean steeped in warm whole milk gives the base a deep, floral sweetness that extract simply cannot replicate, and the slow water bath bake ensures each cup sets with that signature slow-wobble jiggle. The peach topping is effortless — just a quick toss with sugar to coax out the fruit's natural juices before fanning the slices over the chilled custard. Every component here is straightforward and nut-free by nature, so there's no need to scrutinize labels or swap anything out to keep the recipe safe. Desserts like panna cotta or mousse sometimes sneak in unexpected additions, but this one stays clean and simple from start to finish. Serve them straight from the fridge for a cool, elegant finish to a summer dinner, or make them a day ahead since they hold beautifully overnight.
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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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