Nitrate & Nitrite Free White Peach Vanilla Custard Cups
Silky, gently wobbly, and crowned with juicy white peach slices, these custard cups are the kind of dessert that feels far more impressive than the short ingredient list suggests. Whole milk, egg yolks, a real vanilla bean, and a pinch of sea salt are all it takes to build something genuinely luxurious — and every single ingredient is naturally free of cured-meat preservatives or any added nitrates and nitrites, so there's nothing to second-guess here. The water bath is the secret weapon: it keeps the heat gentle and even, coaxing the custard into that perfect slow-jiggle set without any rubbery edges. Steeping the vanilla pod in warm milk before it ever meets the eggs pulls out deep, floral flavor that extract simply can't match. The white peach topping comes together in five minutes — just a quick toss with sugar until the slices turn glossy and release their own sweet juice — and the contrast of cool, creamy custard with fresh fruit is genuinely hard to beat. This is an elegant make-ahead dessert that rewards patience, and the fridge does most of the work for you.
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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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