Pescatarian 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. A real vanilla bean steeped in warm whole milk gives the base a floral, aromatic depth that extract simply can't match — you'll notice the difference in the very first spoonful. The water bath method keeps the heat gentle and even, coaxing the egg yolk custard into that signature slow, wobbly set without any curdling or cracking. Since the entire recipe is built around dairy, eggs, and fresh fruit, it fits naturally into a pescatarian lifestyle with zero substitutions or workarounds needed. The peach topping is a small but brilliant touch — just a few minutes with sugar draws out the fruit's natural juices and turns simple slices into something that looks almost like a restaurant garnish. Serve these straight from the fridge on a warm evening and they will absolutely disappear.
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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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