Air Fryer Creme Brulee
Description
Silky vanilla custard under a crackly caramelized top, made in individual ramekins — no water bath required.
Ingredients
Custard:
- 1⅔ cups heavy cream
- 2 teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- 4 egg yolks, room temperature
- ¼ cup granulated sugar
Topping:
- 4 teaspoons granulated sugar, 1 teaspoon per ramekin
- Fresh berries, for serving (optional)
Instructions
- Preheat the air fryer to 350°F on the air fry setting for 1–3 minutes.
- In a saucepan over medium heat, combine the cream, vanilla, and salt. Whisk constantly until it just reaches a simmer, then remove from heat.
- In a large bowl, whisk the egg yolks and ¼ cup sugar until smooth.
- Temper: slowly pour ½ cup of the hot cream into the yolks while whisking constantly. Pour the tempered mixture back into the remaining cream, whisking continuously.
- Strain through a fine-mesh sieve, then divide among four dry 6-ounce ramekins.
- Air fry 20–25 minutes, until the edges are set and the centers jiggle slightly (170–175°F). Cook in batches if needed.
- Cool 30–60 minutes at room temperature, then cover and refrigerate at least 4 hours.
- Before serving, sprinkle 1 teaspoon sugar evenly over each custard and caramelize with a kitchen torch, or broil 3–5 minutes.
- Rest 1 minute for the crust to harden. Top with berries and serve immediately.
Equipment
- Four 6-ounce ramekins, oven safe
- Cooking Spray
Notes
Do not caramelize the sugar until you're ready to serve — the crust softens within an hour. To freeze, store un-caramelized, wrapped in plastic and foil, up to 1 month; thaw overnight in the refrigerator before finishing. Avoid microwaving, which breaks the custard's texture.
Nutrition
Serving: 1ServingCalories: 464kcalCarbohydrates: 20gProtein: 6gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 306mgSodium: 181mgPotassium: 117mgSugar: 20gVitamin A: 1717IUVitamin C: 1mgCalcium: 89mgIron: 1mg