Nutmeg Free White Peach Vanilla Custard Cups
Silky, cool, and crowned with juicy white peach slices, these custard cups are the kind of dessert that feels far more impressive than the effort involved. The custard base is built on whole milk, egg yolks, and a real vanilla bean — that split-and-scraped pod steeping in warm milk is where all the deep, floral flavor comes from. Many classic custard and pudding recipes lean on nutmeg as a finishing spice, but this one doesn't need it; the vanilla does all the heavy lifting and the result is clean, pure, and genuinely elegant. A gentle water bath in the oven keeps the texture impossibly smooth, and chilling the ramekins before serving means every spoonful is cool and set just right. The white peach topping is as simple as it gets — a quick toss with sugar and a few minutes of rest coaxes out a light syrup that pools beautifully over the custard. It's the kind of recipe that works for a dinner party finish or a quiet weekend treat when you want something that looks like you really tried.
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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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