Pistachio Free White Peach Vanilla Custard Cups
Silky, cool, and delicately perfumed with real vanilla bean, these custard cups are the kind of dessert that feels far more impressive than the short ingredient list suggests. Infusing whole milk with a split vanilla pod before combining it with egg yolks and sugar builds a depth of flavor that extract simply can't match. The gentle water bath in the oven is the secret to that perfectly set, trembling texture — firm at the edges, just barely yielding in the center. Chilling the custards before serving lets everything tighten up beautifully, so each spoonful is cool and creamy all the way through. The white peach topping is a brilliant finishing touch: a quick toss with sugar coaxes out the fruit's natural juices, turning simple slices into something almost syrupy and bright. For anyone navigating tree nut concerns, this recipe is naturally free of the usual dessert pitfalls — no nut-based garnishes, no almond flour, just clean, classic ingredients you can trust. It's an elegant make-ahead treat that's just as welcome at a dinner party as it is on a quiet weeknight when you want something genuinely special.
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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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