Air Fryer Individual Crème Brûlée Custard

Rich, silky vanilla custard topped with a crisp caramelized sugar crust—all made easily in the air fryer. This elegant French dessert is surprisingly simple and perfect for special occasions.

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 40 minutes
Servings: 4

Ingredients

Custard

• 2 cups (480 ml) heavy cream
• 5 large egg yolks
• ⅓ cup (65 g) granulated sugar
• 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
• Pinch of salt

Topping

• 4 teaspoons granulated or superfine sugar (about 1 teaspoon per ramekin)

Equipment

• Four 4-ounce (120 ml) ramekins
• Aluminum foil
• Kitchen torch (preferred) or oven broiler

Instructions

1. Prepare the Custard

1. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
2. In a mixing bowl, whisk together the egg yolks, sugar, vanilla, and salt until smooth and slightly lighter in color.
3. Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs.
4. Strain the mixture through a fine-mesh sieve for an extra-smooth custard.

2. Fill the Ramekins

1. Divide the custard evenly among the ramekins.
2. Cover each ramekin loosely with aluminum foil to prevent excess browning.

3. Air Fry

1. Preheat the air fryer to 300°F (150°C) for 3 minutes.
2. Place the ramekins in the air fryer basket, leaving a little space between them.
3. Cook for 18–22 minutes, until the edges are set but the centers still have a slight jiggle.

4. Chill

1. Carefully remove the ramekins and let them cool to room temperature.
2. Refrigerate for at least 4 hours, or overnight, until fully set.

5. Caramelize the Sugar

1. Sprinkle 1 teaspoon of sugar evenly over each chilled custard.
2. Use a kitchen torch to melt and caramelize the sugar until deep golden brown.
3. Let the topping sit for 1–2 minutes to harden before serving.

No kitchen torch? Place the sugar-topped ramekins under a preheated oven broiler for 1–2 minutes, watching closely to prevent burning.

Tips

• Temper the eggs slowly to avoid scrambling.
• Straining the custard removes bubbles and creates a silky texture.
• The custard is done when the center gently wobbles when shaken.
• Chill thoroughly before adding the sugar topping.
• Caramelize the sugar just before serving for the best crisp crust.

Flavor Variations

• Espresso: Stir 1 teaspoon instant espresso powder into the warm cream.
• Chocolate: Add 2 ounces (60 g) finely chopped dark chocolate to the hot cream and stir until melted.
• Orange: Add 1 teaspoon orange zest to the cream while heating.
• Lavender: Infuse the cream with 1 teaspoon dried culinary lavender, then strain before mixing.

Serving Suggestions

Serve with:

• Fresh raspberries or strawberries
• Blueberries
• Whipped cream
• Butter cookies or biscotti
• Fresh mint leaves

Storage

Cover and refrigerate the custards (without the caramelized sugar topping) for up to 3 days.

Make Ahead

Prepare and chill the custards a day in advance. Add and caramelize the sugar immediately before serving for the signature crisp, crackly top.