Mushroom 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 effort involved. A real vanilla bean steeped in warm whole milk gives the base a deep, floral sweetness that extract simply can't replicate, and the slow water bath bake ensures every cup comes out with that signature slow wobble and perfectly creamy texture. The peach topping is effortless — just a quick toss with sugar to coax out a little natural juice — but it adds a bright, fruity contrast that makes each spoonful feel balanced and fresh. Every single ingredient here is straightforward and plant- or dairy-based, so there's absolutely no need to scan labels for hidden fungi-derived additives or worry about unexpected extras sneaking in. This is a dessert that rewards patience: the chill time in the fridge is non-negotiable, but the payoff is a custard that's cool, set, and impossibly smooth. Serve them straight from the ramekins for a clean, elegant presentation that works just as well for a quiet weeknight treat as it does for a dinner party finale.
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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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