Air Fryer Creme Brulee

This air fryer creme brulee is creamy, rich, and surprisingly easy to make at home. No need for a fancy oven setup or any special skills.

If you’ve ever thought creme brulee was too complicated to make yourself, this recipe will change your mind. The air fryer does most of the work for you.

The custard comes out perfectly silky every time, and that crackly caramelized sugar on top is just as satisfying as what you’d get at a restaurant.

You only need a handful of basic ingredients to pull this off. Simple stuff you probably already have in your kitchen.

Whether it’s for a dinner party or just a treat for yourself on a random Tuesday, this one is worth trying.

Why You’ll Love This Recipe

Restaurant-Quality Dessert at Home – This air fryer creme brulee tastes just like the fancy ones you get at high-end restaurants.

Perfectly Creamy Custard Every Time – The air fryer cooks the custard gently and evenly so it comes out silky smooth with no curdling.

Only 5 Simple Ingredients – You just need egg yolks and heavy cream and sugar and vanilla and salt to make this stunning dessert.

That Crackling Caramel Top Is Unbeatable – The thin golden sugar layer shatters with a satisfying crack when you tap your spoon through it.

Ingredients

• 4 Large Egg Yolks
• 1/3 cup Granulated Sugar
• 1 and 1/2 cups Heavy Cream
• 1 teaspoon Vanilla Extract
• Pinch of Salt
• 4 tablespoons Superfine Sugar (for the topping)

How To Make

Step 1

In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer and small bubbles form around the edges. Do not let it boil. Remove from heat immediately.

Step 2

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thick, about 1 to 2 minutes. Slowly pour the hot cream into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs without scrambling them.

Stir in the vanilla extract and a pinch of salt. Strain the custard through a fine mesh sieve into a clean bowl or measuring cup to remove any lumps.

Step 3

Divide the custard evenly among four 6-ounce oven-safe ramekins. Gently tap each ramekin on the counter to release any air bubbles.

Step 4

Place the ramekins in the air fryer basket. You may need to cook in two batches if they do not all fit. Cook at 310 degrees F for 16 to 18 minutes. The custard is done when it is set around the edges but still has a slight jiggle in the very center.

Step 5

Carefully remove the ramekins from the air fryer and let them cool at room temperature for about 20 minutes. Then cover each with plastic wrap and refrigerate for at least 3 hours or up to overnight. The custard must be completely chilled and set before finishing.

Step 6

When ready to serve, sprinkle about 1 tablespoon of superfine sugar evenly across the top of each custard. Use a kitchen torch to caramelize the sugar, moving the flame in slow circles until the sugar melts into a golden, crackling layer. Let the topping harden for 1 minute before serving.

Tips

Temper the Eggs Slowly

When you pour the hot cream into the egg yolks, go really slow. A thin stream is what you want, and you need to whisk the entire time. If you dump the cream in too fast, the heat will cook the eggs and you’ll end up with tiny scrambled egg bits in your custard.

It helps to have someone hold the bowl steady while you pour and whisk. If you’re doing it solo, place a damp towel under the bowl so it doesn’t slide around on the counter.

Always Strain the Custard

Don’t skip the straining step. Even if your mixture looks smooth, there are almost always tiny bits of cooked egg or undissolved sugar hiding in there. Pouring it through a fine mesh sieve catches all of that and gives you a perfectly silky custard.

If you don’t have a fine mesh sieve, a regular strainer lined with a single layer of cheesecloth works too. Just make sure you press the custard through gently with a spoon.

Watch the Temperature Closely

310 degrees F is the sweet spot for this recipe. Air fryers run hot and cook fast, so going higher will cause the custard to puff up and crack on top. A cracked creme brulee still tastes fine, but it won’t look nearly as nice.

If your air fryer doesn’t let you set exactly 310, go with 300 rather than 320. It’s better to cook a little lower and add a couple extra minutes than to risk overcooking.

Also, every air fryer is a little different, so start checking at the 14-minute mark. You’re looking for edges that are set with a center that wobbles like jello when you gently shake the ramekin.

Related Recipes

• Air Fryer Lava Cake
• Air Fryer Molten Chocolate Lava Cakes
• Air Fryer Mini Cheesecakes
• Air Fryer Fried Ice Cream
• Air Fryer Vanilla Cake

Frequently Asked Questions

What if I don’t have a kitchen torch to caramelize the sugar?

If you don’t have a kitchen torch, you can place the chilled ramekins under your oven’s broiler for 2 to 4 minutes, watching very closely until the sugar melts and turns golden. Just keep in mind that the broiler heats from above and can work fast, so don’t walk away.

Some people also use a regular lighter-style culinary torch that you can find online for just a few dollars. It’s a worthwhile little tool if you plan on making creme brulee more than once.