Wheat Free White Peach Vanilla Custard Cups
Silky, cool, and perfumed with real vanilla bean, these custard cups are the kind of dessert that feels far more impressive than the effort involved. The base is nothing more than whole milk, egg yolks, sugar, and a pinch of sea salt — not a trace of flour or starch in sight, which means the texture is naturally smooth and luxurious without any workarounds. A gentle water bath in the oven is the secret to that perfectly set, just-barely-wobbly center that spoons up like a dream. Once chilled, each cup gets crowned with thinly sliced white peaches tossed in a little sugar, which soften just enough to release their floral, honeyed juices right before serving. The contrast between the cold, creamy custard and the fresh, lightly macerated fruit is genuinely stunning. This is the kind of recipe that proves you don't need a long ingredient list — or any wheat at all — to land something truly elegant on the table.
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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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