Turmeric Free White Peach Vanilla Custard Cups
Silky, cool, and delicately floral, these custard cups are the kind of dessert that feels far more impressive than the short ingredient list suggests. A real vanilla bean does all the heavy lifting here — those tiny seeds infuse the warm milk with deep, fragrant flavor that no extract can quite replicate. The baked custard method, with its gentle water bath, coaxes the egg yolks and whole milk into something impossibly smooth and trembling at the center. White peaches are the perfect finishing touch: their softer sweetness and pale flesh keep things light and elegant, and a quick toss with sugar draws out just enough juice to make them glisten over the top. Many store-bought custards and pudding mixes sneak in spice blends or colorings that can be hard to screen, so making this from scratch with a handful of clean, straightforward ingredients puts you fully in control. The result is a chilled, refined little dessert that works beautifully for a dinner party or a quiet treat you've been looking forward to all day.
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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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