Silky, cool, and perfumed with real vanilla bean, these custard cups are the kind of dessert that feels far more impressive than the handful of ingredients required to make them. The base is nothing but whole milk, egg yolks, sugar, salt, and a split vanilla pod — no fillers, no stabilizers, and absolutely nothing derived from soy hiding in the mix. That simplicity is exactly what makes the texture so luxurious: a slow bake in a water bath coaxes the custard into a gentle, trembling set that store-bought pudding cups could never replicate. The white peach topping is just as unfussy — a quick toss with sugar draws out a little natural juice and turns the slices into something almost jammy and bright against the cool cream beneath. White peaches bring a floral, honeyed sweetness that pairs beautifully with vanilla in a way yellow peaches simply don't. This is an elegant make-ahead dessert that chills quietly in the fridge until you're ready to plate, making it ideal for dinner parties or a slow weekend treat.
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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.
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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