Sesame Free 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 ingredient list suggests. A real vanilla bean does the heavy lifting here, steeping in warm whole milk until the flavor is deep, floral, and unmistakably the real thing — no extract shortcuts needed. The water bath bake is the secret to that impossibly smooth, trembling texture, and the recipe walks you through exactly what to look for so you pull them at the perfect moment every time. Because the ingredient list is so short and straightforward — milk, eggs, sugar, salt, peaches — there's nothing hidden to worry about, which is a genuine relief when so many store-bought custards and puddings carry unexpected additives. The white peach topping comes together in minutes: a quick toss with sugar draws out a light syrup that pools beautifully over the chilled custard. Serve these straight from the fridge on a warm evening and they will absolutely steal the show.
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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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