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Egg Custard in the Airfryer: The Quick Dessert That Changes Everything
You know, egg custard is kind of my little Sunday night guilty pleasure. But honestly, waiting for the conventional oven takes forever… Since I tried the Airfryer, it’s a revolution: fast, simple, and the result? Pure, melting bliss. You’re going to love this radical change!
I’ll admit, at first I was skeptical about the recipe. Egg custard in an Airfryer? That seemed a little crazy to me. And yet, the cooking is so even that you get a smooth, almost velvety texture that melts in your mouth. It’s magical, I tell you.
The trick is to tame the heating a bit: first 160 °C to set the custard well, then up to 180 °C for a slightly golden top. No need to watch it like a hawk, the Airfryer does everything. I keep coming back to it!
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Oh, and a little personal tip: I always put a bit of caramel at the bottom of the ramekins before pouring my custard. Homemade caramel is ideal, but if you’re in a rush, a drizzle of maple syrup works perfectly. The combo is simply amazing.
Ingredients to Prepare Your Egg Custard in the Airfryer
- 4 whole eggs, it sounds basic but watch out for freshness.
- 50 cl of milk, I like whole milk for extra creaminess.
- 80 grams of sugar — enough for indulgence, but not too much.
- 1 vanilla pod, fresh if possible, it’s the secret to the aroma!
- Classic caramel or salted butter caramel (or if you’re in a hurry, maple syrup will do).
Essential Utensils, No Fuss
- An Airfryer of course, Philips ones work really well.
- 4 small ramekins, heat-resistant obviously.
- A saucepan to heat the vanilla milk.
- A whisk or fork to beat the eggs.
- A kitchen scale, especially if you’re as picky as I am.
How I Prepare My Egg Custard in the Airfryer: My Way of Doing It
Alright, let me tell you how I go about this recipe, especially my little tips that aren’t always in the books. First, I split the vanilla pod, scrape out the seeds (I love this gesture, it smells so good!) and infuse them in the milk which we gently heat.
Then, I break the eggs into a bowl — often a few shells sneak in despite me, grr — and beat them with the sugar. No need to be a pro, the key is to whiten the mixture well until it becomes frothy.
Once the vanilla milk is hot (but not boiling, just eyeballing it), I pour it slowly over the eggs while whisking steadily. I admit, it sometimes splashes, so get ready.
Finally, I pour two tablespoons of caramel at the bottom of each ramekin, then fill with my vanilla custard. Hop, straight into the Airfryer basket. I start cooking at 160 °C for 6 minutes, then increase to 180 °C for another 6 minutes. It cooks without me being glued to the oven, I really love this freedom.
Quick List for Perfect Cooking
- Preheat the Airfryer to 160 °C.
- 6 minutes cooking at 160 °C, to set the custard.
- 6 additional minutes at 180 °C, for a light golden top.
- Avoid covering the ramekins, the basket is enough.
- Do not overfill the ramekins to prevent overflow.
Ideas to Accompany and Enhance Your Air-Fried Egg Custard
What I like is to pair the creaminess of the custard with a slightly crunchy side. So, a little almond tuile or homemade shortbread on the side works wonders. In short, playing with texture is great.
You can also vary the pleasures: replace the caramel with fresh red fruits or a raspberry coulis. It gives an unexpected pep, perfect to change up the classics.
Finally, for presentation, a bit of sprinkled cinnamon or a touch of orange zest really wakes everything up. Every time I try, I discover a new little facet of this dessert.
Can egg custard be prepared in advance?
Yes, you can prepare it the day before and keep it in the refrigerator. Just reheat briefly if you prefer the custard warm.
Should the ramekins be covered during cooking?
No, leave them uncovered in your Airfryer. This prevents condensation from ruining the custard’s texture.
Can plant-based milk be used?
Absolutely, for a vegan version, almond or coconut milk works perfectly.
How to avoid the custard being too liquid?
Respect the cooking times and the gradual temperature increase. Your custard should be set but still slightly wobbly in the center.
Can caramel be replaced?
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Yes, simply, maple syrup or a red fruit coulis adds a different and pleasant sweetness.
Source of inspiration: Crème aux œufs – Atelier Airfryer
