Crème brûlée is a French dessert with a creamy, pudding-like baked custard base topped with a thin layer of crunchy, caramelized sugar. It is a fun dessert to eat as it offers a contrast between the sweet, crunchy topping and the pudding-like custard base. While traditionally cooked in an oven, it is possible to make crème brûlée in an air fryer. However, there are some important tips to keep in mind to avoid common pitfalls such as burning the custard or ending up with a curdled texture.
Characteristics | Values |
---|---|
Number of servings | 4 |
Ingredients | 4-6 |
Prep time | 20 minutes |
Cook time | 30-50 minutes |
Total time | 1 hour 10 minutes-1 hour 52 minutes |
Temperature | 300°F (150°C) to 375°F (190°C) |
Refrigeration time | 4 hours minimum, or overnight |
Chilling time | 1 hour minimum, or up to 2 days |
Calories | 403-567 |
What You'll Learn
Air fryer temperature and timing
The temperature and timing for making crème brûlée in an air fryer depend on the type of air fryer you have and the recipe you are following. Here is a detailed guide:
Firstly, it is important to note that different recipes suggest different temperatures and timings for cooking crème brûlée in an air fryer. Some recipes suggest cooking at a higher temperature of around 375°F (190°C) for 25-30 minutes, while others recommend a lower temperature of around 300°F (150°C) for 20 minutes, followed by 250°F (120°C) for an additional 30 minutes. The variation in temperature and timing may be due to differences in air fryer models and personal preferences for the doneness of the crème brûlée.
If you are using an air fryer without a steam function, it is recommended to place a heatproof dish with hot water in the air fryer basket along with the ramekins. The suggested temperature for this method is 170°C for 15-16 minutes.
It is worth noting that the size of the ramekins and the amount of custard in each can also affect the cooking time. Smaller ramekins or a larger amount of custard may require a slightly longer cooking time, and vice versa. Therefore, it is important to monitor the crème brûlée during the cooking process to ensure it is cooked to your desired doneness.
Additionally, the temperature and timing for caramelizing the sugar topping may vary depending on the method used. If using a kitchen torch, it is recommended to move the torch back and forth in small circles to avoid burning the sugar. This process may take longer than expected, so patience is key. Alternatively, if using an oven to caramelize the sugar, 2-3 minutes under the broiler should be sufficient.
Lastly, remember that traditional crème brûlée is served chilled, so it is recommended to refrigerate the custard for at least 4 hours or overnight before serving. This will allow the custard to set properly and result in a thicker consistency.
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Ingredients and substitutions
Making crème brûlée in an air fryer is not only possible but also easy and delicious. The ingredients are simple, and the method is straightforward, resulting in a creamy, indulgent dessert.
The ingredients for air fryer crème brûlée are few, and you likely have most of them in your pantry or refrigerator. Here is a list of what you will need:
- Egg yolks
- Sugar (granulated, brown, or coconut)
- Vanilla (extract or the seeds of a real bourbon vanilla bean)
- Cream (heavy, light, whipping, or half-and-half) or whole milk
- Salt (a pinch, optional)
Substitutions
While the classic crème brûlée recipe calls for heavy cream, you can substitute it with half-and-half or whole milk. Keep in mind that using lower-fat dairy products may result in a thinner and less rich custard.
For vanilla extract, you can use the seeds of a real bourbon vanilla bean instead, adding a more natural flavour to your dessert.
The recipe traditionally calls for granulated sugar, but you can experiment with brown or coconut sugar to add a unique twist to your crème brûlée.
Tips for Success
- Don't overmix the custard, as this can cause air bubbles, leading to a lumpy or grainy texture.
- Cover the ramekins tightly with foil to prevent the tops from burning during cooking.
- Caramelise the sugar just before serving to ensure it stays crisp and doesn't melt into the custard.
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Preparing the custard mixture
Start by adding the egg yolks and sugar to your bowl. Whisk them together until the mixture is a pale colour. You can do this by hand or with an electric whisk. Then, add your vanilla and heavy cream or milk, and whisk again until everything is well combined. It's important not to overmix at this stage, as this can cause air bubbles, which may lead to a lumpy or grainy custard. Let the mixture sit for about 10 minutes to allow any bubbles to settle.
If you're using a vanilla pod, slice it lengthways and scrape the seeds into your cream mixture with a sharp knife. You can also add the pod to the mixture for extra flavour.
Once your custard base is ready, you'll need to divide it between your ramekins. Cover each ramekin tightly with foil to prevent the tops from burning during cooking. Now your custard mixture is ready for the air fryer!
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Caramelising the sugar
First, it's important to let the custard base cool to room temperature before attempting to caramelise the sugar. You can even place the ramekins in the refrigerator for at least 4 hours or overnight to ensure they are completely chilled. This is crucial because if the custard is too warm, the sugar will melt into it instead of forming a crispy topping.
When you're ready to serve, sprinkle a thin, even layer of granulated sugar on top of each ramekin. The amount of sugar you use will depend on the size of your ramekins, but a good rule of thumb is to use about 1-2 tablespoons of sugar per ramekin.
Next, you'll need to caramelise the sugar. The most common tools for this step are a kitchen torch or blow torch, but if you don't have either of those, you can also use your oven's broiler. If using a torch, hold it a few inches above the sugar and move it back and forth in small circles until the sugar starts to bubble and crust. Be careful not to hold the torch in one spot for too long, as this can cause the sugar to burn and taste bitter. If using your oven's broiler, place the ramekins under the broiler for 2-3 minutes, keeping a close eye on them to ensure they don't burn.
Once the sugar has caramelised, it's time to serve your crème brûlée. Traditional crème brûlée is served cold, so it's best to enjoy it immediately after caramelising the sugar.
Some additional tips for caramelising the sugar:
- If you're using a kitchen torch, it's a good idea to practice first. Sprinkle some sugar on a baking sheet and try melting and caramelising it until you get the hang of it.
- Be patient – the caramelisation process may take longer than you expect.
- If you want to add a unique flavour twist to your crème brûlée, you can use brown sugar or coconut sugar instead of granulated sugar for the topping.
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Serving and storing
Once your crème brûlée has been cooked in the air fryer, it's important to let the ramekins cool to room temperature. After this, you can either serve immediately or chill the desserts for a minimum of one hour or up to two days. Chilling the crème brûlée will give it a thicker consistency.
When you're ready to serve, sprinkle a thin layer of granulated sugar on top of each ramekin. Use a kitchen torch or broiler to caramelize the sugar until it forms a golden-brown crust. It's important not to hold the torch in one place for too long, as the sugar will burn and taste bitter. Move the flame constantly and quickly for a beautiful, golden colour.
Crème brûlée is best served chilled and eaten on the same day. It will stay fresh for two to four days in the refrigerator, but the texture and flavour may be affected. If you have leftovers, you can freeze the custard base for a few weeks. Place the crème brûlée in the original ramekins, cover with foil or plastic wrap, and store in an airtight container. When you're ready to eat, thaw the dessert in the refrigerator for about 12 hours, then add the sugar topping and caramelize with a culinary torch.
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Frequently asked questions
Set your air fryer to 375°F/190°C and cook for 25-30 minutes. Then, without opening the air fryer basket, lower the temperature to 250°F/120°C and bake for an additional 30 minutes.
You will know when the creme brulee is done by following the time requirements and gently shaking the ramekins using an oven mitt to make sure it is set.
No, reheating creme brulee is not recommended since the dish is served cold.