Air-Frying Crème Brûlée: Achieving The Perfect Caramelized Crust

Creme brulee is a French dessert that has a creamy, pudding-like baked custard base and is topped with a thin layer of crunchy, caramelized sugar. It is typically made by baking the custard in an oven using a water bath, but it can also be made in an air fryer. The air fryer provides a convenient and efficient alternative to the traditional method, and the caramelized sugar does very well in it. The air fryer's ability to caramelize the sugar and create a crispy crust without the need for broiling or a kitchen torch makes it a unique and appealing option for preparing this classic dessert.

How to caramelize crème brûlée without a blowtorch

If you don't have a blow torch, you can still achieve a caramelized crust on your crème brûlée. Here are some methods to try:

The Broiler Method

Arrange the ramekins on a baking sheet and place them on the top rack of your oven. Broil until the sugar is caramelized. Keep a close eye on them as it is possible to burn the top sugar layer this way. You may need to rotate the pan and/or the ramekins to get an even browning, depending on your oven's hotspots.

The Hot Spoon Method

Heat a large cooking spoon on a stovetop or gas flame, being careful to protect your hand from the handle. Press the hot spoon onto the sugared custard to create a crust that can be cracked with a spoon.

The Caramel Pour Method

Make a caramel on a stovetop by adding sugar, water, and a small amount of corn syrup or honey to a saucepan. Stir with a rubber spatula until completely mixed, then do not stir again. When the mixture turns amber in color, turn the heat to the lowest setting and pour a small portion onto the crème brûlée. Immediately swirl the caramel to get an even layer and add more if needed. Allow to cool and set.

How to prevent the custard from curdling

Making crème brûlée in an air fryer is a convenient and efficient alternative to the traditional oven method. However, it can be challenging to get all the ingredients at the right temperature at the right time. Here are some tips to help prevent the custard from curdling:

Temperature Control

The temperature of the ingredients is critical throughout the dessert's creation. When mixing the yolks with the cream and sugar, ensure the cream is at room temperature. If hot cream is used, you may end up with scrambled eggs. When heating the cream, do not heat it too quickly to avoid boiling. Stir the cream constantly to distribute heat evenly and prevent sticking.

Proper Tempering

When adding the hot cream mixture to the yolks, slowly bring the egg mixture to the temperature of the cream to prevent curdling. This process is called tempering. Use a ladle to slowly drizzle the hot cream into the egg mixture while constantly whisking. If done correctly, the mixture will be smooth. If it starts looking like scrambled eggs, you will need to start over.

Avoid Overcooking

Curdling can occur if the mixture is cooked for too long or at too high a temperature. The custard is ready when it has a uniform wobble or jiggle from edge to edge when you tap the side of the ramekin. If the sides wobble while the centre sloshes, it needs more time. The custard should also spring back just a bit when you lightly touch the centre.

Use a Water Bath

A water bath helps the custard cook gently and evenly. Place the ramekins in a baking dish and pour hot water until it reaches about two-thirds of the way up the ramekins. This shields the custard from the direct heat of the oven, ensuring even cooking.

Strain the Custard

Always strain the custard mixture through a fine-mesh sieve to ensure a silky-smooth texture and remove any lumps or cooked egg bits.

Skim the Foam

After whisking the cream and eggs together, your custard will have a little foam on top. Skim this off after straining but before pouring the mixture into the ramekins. This will prevent a bumpy texture in your crème brûlée.

The best sugar for crème brûlée

The best sugar to use for a crème brûlée topping is superfine sugar. Its tiny crystals caramelize quickly and easily. You can find it at most grocery stores, but if you can't, regular white sugar is your next best bet. Regular white sugar works well because it is also relatively fine in texture and the small sugar crystals are ideal for melting and quickly caramelizing under the heat of a blow torch.

Other good options include brown sugar, turbinado sugar, or Demerara sugar. However, a potential issue with using these is that they have a natural brown hue, which can make it difficult to determine when they have caramelized. You may end up burning the top of the custard. If you want to use a large-grained sugar, it is recommended to first put it in a food processor to break down the crystals and make it more like regular or superfine sugar.

How to prevent the caramelized sugar from melting into the custard

Yes, you can make creme brulee in an air fryer! Here are some tips to prevent the caramelized sugar from melting into the custard:

Firstly, it is important to chill the custard for at least four hours, but preferably overnight, before adding the caramelized sugar topping. This will ensure that the custard is set and firm enough to support the weight of the sugar without melting.

Secondly, when you are ready to serve, sprinkle a thin, even layer of granulated sugar on top of the custard. Be generous with the sugar, as this will ensure a uniformly crispy crust. You can pour off any excess sugar and use it for the next custard, if making more than one.

Thirdly, use a kitchen torch or the broiler function on your oven to caramelize the sugar. If using a kitchen torch, hold it a good distance away from the creme brulee and slowly move it closer while rotating the flame. Keep the flame in constant motion to avoid burning one area. If using your oven's broiler function, place the ramekins on a baking sheet and put them under the broiler for 3-5 minutes, keeping a close eye on them to avoid burning.

Finally, serve the creme brulee immediately after caramelizing the sugar. This will ensure that the sugar crust remains crisp and doesn't melt into the custard.

How to prevent the crème brûlée from becoming rubbery

To prevent crème brûlée from becoming rubbery, it's important to avoid overcooking it. The custard should be cooked until the edges are set, but the centre should still be slightly jiggly. Overcooking can result in a rubbery texture, so keep a close eye on it during the final minutes of cooking.

Additionally, make sure to use the right size ramekin. Crème brûlée is traditionally baked in a wide, shallow ramekin, which allows for a more even cook and a more impressive caramelised crust. Deeper ramekins can result in an overcooked edge and an undercooked centre.

To ensure a smooth and creamy custard, be gentle when mixing the sugar into the egg yolks, as aggressively beating them can introduce air and cause bubbles in the batter. Also, be sure to temper the eggs by slowly adding a small amount of the heated cream to the eggs while whisking, to prevent curdling and lumps.

Finally, allow the crème brûlée to cool to room temperature before placing it in the fridge. This will prevent condensation from forming on the surface, which can affect the texture.

Frequently asked questions