Air Fryer Crème Brûlée is a delectable and creamy dessert that is perfect for any occasion. This recipe serves 4 and is easy to make. Made with just a handful of ingredients, this classic French dessert is cooked to perfection in the air fryer, resulting in a smooth and silky texture.
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Ingredients
- 4 egg yolks
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
- 1 ⅔ cups heavy cream, hot but not boiling (400ml)
- 1-2 tablespoons granulated sugar (for caramelizing) (12-25g)
Kitchen Tools and Equipment Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- 6-ounce ramekins
- Foil
- Air fryer
- Plastic wrap
- Kitchen torch or broiler (for caramelizing the sugar)
Instructions
In a mixing bowl, whisk the egg yolks and sugar together.
Gradually stir in the vanilla and heavy cream and whisk until well combined. Let sit for 10 minutes.
Divide the mixture evenly between four 6-ounce ramekins and cover each ramekin tightly with foil.
Preheat your air fryer to 300°F (150°C). Once preheated, place the ramekins inside and cook for 20 minutes. Then, without opening the air fryer basket, lower the temperature to 250°F (120°C) and bake additional 30 minutes, or until the edges are set but the center is still slightly jiggly.
Remove the ramekins from the air fryer and allow them to cool to room temperature. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or overnight.
When you're ready to serve, sprinkle a thin layer of granulated sugar on top of each ramekin. Using a kitchen torch or broiler, caramelize the sugar until it forms a golden-brown crust. Serve immediately.
Ingredients Substitutions
- Heavy Cream: You can use half-and-half or whole milk instead of heavy cream. Keep in mind that using a lower-fat dairy product may result in a thinner and less rich custard.
- Vanilla Extract: You can use the seeds of 1 real bourbon vanilla bean instead.
- Granulated Sugar: You can use brown sugar or coconut sugar instead of granulated sugar for a different flavor.
Top Tips for Success
- Don't overmix the custard: Overmixing the custard can result in air bubbles, which can cause the custard to be lumpy or grainy.
- Cover the ramekins tightly with foil: Covering the ramekins tightly with foil helps prevent the tops from burning during the cooking process.
- Caramelize the sugar just before serving: Caramelizing the sugar just before serving ensures that the sugar stays crisp and doesn't melt into the custard. Use a kitchen torch or broiler to caramelize the sugar quickly and evenly.
Air Fryer Crème Brûlée FAQs
Yes, you can use a regular oven instead of an air fryer. Preheat your oven to 300°F (150°C) and bake the ramekins for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
The crème brûlée needs to be refrigerated for at least 4 hours, or overnight, to allow the custard to set properly.
Yes, you can make this recipe ahead of time. Prepare the custard mixture and pour it into the ramekins. Cover the ramekins with foil and refrigerate for up to 2 days.
It’s not recommended as the texture and consistency may be affected. Freezing and thawing can cause the custard to become watery or grainy, which can negatively impact the overall taste and texture.
Recipe
Air Fryer Crème Brûlée Recipe
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- 6 6-ounce ramekins
- Tin foil
- Plastic wrap
- Kitchen torch or broiler
Ingredients
- 4 pieces egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1⅔ cups heavy cream, hot but not boiling
- 1-2 tablespoon granulated sugar (for caramelizing)
Instructions
- In a mixing bowl, whisk the egg yolks and sugar together.
- Gradually stir in the vanilla and heavy cream and whisk until well combined. Let sit for 10 minutes.
- Divide the mixture evenly between four 6-ounce ramekins and cover each ramekin tightly with foil.
- Preheat your air fryer to 300°F (150°C). Once preheated, place the ramekins inside and cook for 20 minutes. Then, without opening the air fryer basket, lower the temperature to 250°F (120°C) and bake additional 30 minutes, or until the edges are set but the center is still slightly jiggly.
- Remove the ramekins from the air fryer and allow them to cool to room temperature. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or overnight.
- When you're ready to serve, sprinkle a thin layer of granulated sugar on top of each ramekin. Using a kitchen torch or broiler, caramelize the sugar until it forms a golden-brown crust. Serve immediately.
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Justin
looks amazing, but unfortunately the ingredients is US, 😥
Don't forget your other audiences whom use metric !!!!!!
Stan Ivanov
Hi Justin, not sure what you mean?