Air Fryer Creme Brulee
Make this Air Fryer Creme Brûlée recipe when you're craving a treat that's as simple to prepare as it is delicious! This classic French dessert has never been quicker or easier to make in your own kitchen.
Servings: 2
Calories: 469kcal
Equipment
Ingredients
- 4 egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 2/3 cups heavy cream, warmed
Sugar Topping
- 2 tbsp granulated sugar
Instructions
- Preheat the air fryer to 275°F.Note: I set my air fryer to "bake" so I could set the temperature to 275 F.
- Add the egg yolks and granulated sugar to a medium mixing bowl and whisk them together. Then add the vanilla extract and slowly add the warm heavy cream, whisking until well blended. Pour the mixture into two ramekins, cover with aluminum foil, place the ramekins inside the air fryer basket and cook for 25 minutes or until the edges are set and the center is a little jiggly.
- Remove the ramekins from the air fryer and let them cool to room temperature. Then, cover them with a lid or plastic wrap and place them in the fridge for 2 hours or up to 3 days.
- To serve, remove the ramekins from the fridge and add a thin layer of sugar on top, around ½ tablespoon each. Spread the sugar evenly and apply direct heat with a kitchen torch.Caramelize the sugar, moving the torch back and forth evenly until you see the sugar starts to bubble and form a dark crust, then serve immediately.
Nutrition
Calories: 469kcal | Carbohydrates: 22g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 306mg | Sodium: 36mg | Potassium: 116mg | Sugar: 22g | Vitamin A: 1717IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Notes
Tips for heating cream
- The cream should be hot, not warm.
- Pour the heavy cream into a saucepan over low to medium-low heat. It's important not to heat the cream too quickly to avoid boiling.
- Stir the heavy cream constantly. This helps distribute the heat evenly and prevents the cream from sticking to the bottom of the pan.
- Continue heating and stirring until the heavy cream is warm but not boiling. You want it to be just below the boiling point. Small bubbles may start forming around the edges of the cream, but avoid letting it come to a full boil.
- Once the heavy cream is hot enough, remove the saucepan from the heat immediately.