Seed Oil Free White Peach Vanilla Custard Cups

There is something quietly luxurious about a silky, spoonable custard, and this version delivers that elegance with nothing more than whole milk, egg yolks, sugar, salt, and a real vanilla bean. No cream, no shortcuts, no seed oils hiding in the mix — just honest, whole ingredients doing exactly what they're supposed to do. The vanilla bean steeps directly into the warm milk, so every bite carries that deep, floral sweetness you just can't fake with extract. A gentle water bath in the oven coaxes the custard to a perfectly trembling set, and the white peach topping — briefly macerated with a little sugar until juicy — adds a bright, summery contrast to the cool, creamy base. Avoiding refined seed oils can feel tricky with desserts, since so many store-bought sweets and even homemade recipes sneak in neutral vegetable oils, but this one sidesteps all of that entirely by design. The result is a dessert that feels like something from a French bistro but comes together in your own kitchen with a handful of pantry staples and a little patience.

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