Rice 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 effort involved. A real vanilla bean steeped in warm whole milk gives the base a deep, floral sweetness that extract simply can't match, and the slow bake in a water bath coaxes the egg yolk custard into something impossibly smooth and trembling. For anyone navigating a rice-free lifestyle, desserts can be a minefield of hidden starches and thickeners — this one sidesteps all of that entirely, relying on nothing but milk, yolks, sugar, and salt to achieve that lush, spoonable texture. The white peaches get a quick toss with sugar just before serving, softening slightly and releasing a little syrupy juice that pools beautifully over the cold custard. Chilling the cups uncovered lets the surface set cleanly, so every spoonful holds its shape right up until it melts on your tongue. This is an elegant, fuss-free finish to any meal, and it proves you don't need a single grain or starch to land a truly showstopping dessert.
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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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