Air-Fried Crème Brûlée: The Quick, Easy, And Delicious Way

Making crème brûlée in an air fryer is a convenient and efficient alternative to the traditional oven method. This French dessert, also known as burnt cream, consists of a creamy custard base topped with a thin layer of crunchy, caramelised sugar. The air fryer method yields a smooth and silky texture, and the entire recipe can be prepared with just a handful of simple ingredients.

Whisking the eggs and sugar together

Before you start whisking, gather your ingredients: egg yolks and granulated sugar. You will also need a mixing bowl and a wire whisk or an electric hand mixer. It is important to use only the egg yolks as they give the custard a rich, golden yellow colour and a creamy texture.

Start by adding the egg yolks and sugar to your mixing bowl. For a standard crème brûlée recipe, you will need four egg yolks and 1/4 cup of granulated sugar. Whisk these ingredients together vigorously until they are well combined. The mixture should become paler in colour and have a smooth, creamy consistency. This process can take a few minutes, so be sure to whisk thoroughly.

Once the eggs and sugar are combined, you can move on to the next step, which is to add the vanilla extract and heavy cream. However, before adding the cream, it is important to heat it to a simmer in a separate saucepan. This will help prevent the eggs from curdling when they are mixed with the hot cream. Slowly add the warm cream to the egg mixture while constantly whisking. This process is called tempering, and it is crucial for achieving a smooth custard base.

After adding the cream, continue to whisk the mixture until everything is well combined. At this point, you can let the mixture sit for a few minutes before pouring it into your ramekins and placing them in the air fryer.

Remember, whisking the eggs and sugar together is an important step to create a smooth and creamy custard base for your crème brûlée. Take your time and whisk vigorously to incorporate air and dissolve the sugar. This will ensure your dessert has the perfect texture and taste.

Adding the vanilla and cream

Firstly, measure out the required quantities of vanilla and cream. Most recipes call for vanilla extract, but you can also use a vanilla pod or vanilla bean paste. For the cream, opt for heavy whipping cream to ensure a rich, decadent custard.

Next, add the vanilla and cream to a saucepan and place it on the stove. Turn the heat to medium, and whisk the mixture constantly. This step is important, as it helps to distribute the heat evenly and prevents the cream from sticking to the bottom of the pan. Continue heating and whisking until the cream is hot but not boiling. You should see small bubbles forming around the edges, but be careful not to let the cream come to a full boil.

Once the cream reaches the desired temperature, remove the saucepan from the heat. Now it's time to combine the vanilla cream with the other custard ingredients. In a separate bowl, beat together the egg yolks and sugar until well combined. Then, carefully and slowly, add the hot cream mixture to the egg mixture, whisking constantly as you pour. This process is known as tempering the eggs, and it's important to do it slowly to avoid cooking the eggs.

At this point, you may want to strain the custard mixture through a fine-mesh sieve to ensure a smooth, lump-free custard. Then, simply divide the custard among your ramekins, and you're ready for the next step—baking your crème brûlée in the air fryer!

Remember, adding the vanilla and cream is just one part of the process, but it's an important one that lays the foundation for a delicious crème brûlée.

Cooking the custard

Now that you have your custard base ready, it's time to cook it in the air fryer! Here's a step-by-step guide to achieving the perfect custard for your crème brûlée:

Step 1: Preheat the Air Fryer

Set your air fryer to the "bake" function at 300°F (150°C). If your air fryer doesn't have a "bake" function, simply preheat it to the specified temperature. This step is crucial as it ensures your custard cooks evenly.

Step 2: Prepare the Ramekins

Divide the custard mixture evenly among your ramekins. For this recipe, you'll need four 6-ounce ramekins. Cover each ramekin tightly with aluminium foil. This step is important to prevent the custard from burning during cooking.

Step 3: Cook the Custard

Place the covered ramekins inside the preheated air fryer basket. Set the timer for 20 minutes. After 20 minutes, without opening the air fryer basket, lower the temperature to 250°F (120°C) and cook for an additional 30 minutes. The total cooking time is around 50 minutes.

The custard is done when the edges are set, but the centre still has a slight jiggle to it. This ensures a creamy texture. Overcooking the custard can result in a rubbery consistency, so keep an eye on it during the final minutes of cooking.

Step 4: Cool the Custard

Remove the ramekins from the air fryer and let them cool to room temperature. This step is important to prevent condensation from forming on the surface of the custard. Once cooled, cover the ramekins with plastic wrap or suitable lids.

Step 5: Refrigerate

Place the covered ramekins in the refrigerator for at least 4 hours, or even overnight. This step is crucial as it allows the custard to set properly and achieve the right consistency. Chilling the custard also ensures the sugar caramelises properly when you torch it.

Tips for Success:

• Always use fresh, high-quality ingredients for the best flavour and texture.
• Be careful not to overmix the custard, as this can introduce air bubbles, resulting in a lumpy or grainy texture.
• Ensure the ramekins are completely dry before adding the custard to prevent water from getting into your dessert.
• The size and depth of your ramekins can affect cooking time. Shallower ramekins may cook faster, so keep an eye on them during their first time in the air fryer.
• Don't skip the refrigeration step, as it's essential for the custard to set properly.
• Only caramelise the sugar just before serving to ensure the sugar stays crisp.

Cooling the custard

Allow the Custard to Cool:

Firstly, let the ramekins cool down slightly at room temperature. This step is important to let the custard settle and come to a safe temperature. Avoid placing hot ramekins directly into the refrigerator, as it can cause condensation to form on the surface of the custard.

Cover the Ramekins:

Once the ramekins have cooled down a bit, it's time to cover them. You can use plastic wrap or aluminium foil for this step. Covering the ramekins prevents them from drying out during the cooling process and helps maintain their moisture content.

Refrigerate the Custard:

After covering the ramekins, transfer them to the refrigerator. It's best to chill the crème brûlée for at least 2 hours, but preferably 4 hours or even overnight. This extended refrigeration time allows the custard to set properly, ensuring a smooth and creamy texture. Chilling also helps the dessert reach the ideal serving temperature, as traditional crème brûlée is served cold.

Timing is Important:

While it's important to give the crème brûlée enough time to chill, be mindful that leaving it in the refrigerator for too long can affect its quality. Crème brûlée has a short shelf life and is best consumed within 2 to 3 days of refrigeration. After that, the texture and flavour may start to change.

Avoid Condensation:

If you notice any condensation on the surface of the crème brûlée after refrigeration, gently blot it away with a paper towel. This step ensures that your dessert looks and tastes perfect when you're ready to serve it.

Caramelising the sugar

First, it's important to note that you should only caramelise the sugar just before serving. This ensures that the sugar stays crisp and doesn't melt into the custard. Remove the crème brûlée from the refrigerator and let it come to room temperature. 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 about half a tablespoon of sugar per ramekin. You can also use brown sugar or coconut sugar for a slightly different flavour, but be careful not to use too much as it can be harder to tell when these sugars have caramelised.

Once you've added the sugar, it's time to caramelise. Using a kitchen torch or blow torch, apply direct heat to the sugar, moving the torch back and forth evenly. Keep the flame moving constantly and quickly to avoid burning the sugar, which will give it a bitter taste. You'll know the sugar is caramelised when it starts to bubble and form a dark crust. Alternatively, you can place the ramekins under your oven's broiler for 3-5 minutes, but be sure to keep a close eye on them to avoid burning.

Once the sugar is caramelised, your crème brûlée is ready to serve! Enjoy the contrast of the crispy, caramelised sugar and the creamy custard beneath.

Frequently asked questions