Pecan 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 aroma that extract simply can't match, and the slow water-bath bake coaxes the egg yolks into something impossibly smooth and trembling. The peach topping is effortless — just a quick toss with sugar to draw out the fruit's natural juices — but it adds a bright, slightly tart contrast that keeps every spoonful interesting. For anyone navigating nut-free eating, this is a genuinely worry-free indulgence: every ingredient is straightforward dairy, egg, fruit, and sugar, with no hidden nut-based thickeners or garnishes to second-guess. The result is a chilled, elegant little cup that works beautifully as a dinner party finale or a quiet weekend treat you made entirely for yourself.
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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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