Tree Nut 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 aroma that extract simply can't match, and the slow water bath bake ensures each cup sets with that signature slow, glassy wobble. The peach topping comes together in minutes — just a quick toss with sugar to coax out the fruit's natural juices before layering it over the chilled custard. Because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about hidden nut-based additives sneaking into your dessert. This is one of those recipes where simplicity is the whole point, and every element earns its place. Serve them straight from the fridge for a cool, creamy finish to any meal.
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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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