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Air Fryer Creme brûlée —If you have been looking for a simple way to make your favorite desserts, look no further than your air fryer! Today, we will be making a simple Air Freyr creme brûlée!

Air Fryer Creme Brulee

4.34 from 3 votes
Author: Fork To Spoon
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 Servings

Description

Air Fryer Creme Brulee is an amazing dessert, just in time for the fall, it's a creamy and comforting food, and it's so good. And, of course, it's cooked up perfectly in the Air Fryer.

Ingredients 

Creme Brulee:

  • 1 ⅔ cups heavy cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • 4 egg yolks, room temperature
  • ¼ cup granulated sugar

For the top crust:

  • 4 teaspoons granulated sugar

Instructions

  • Preheat the air fryer to 350 degrees F, air fryer setting.
  • In a saucepan over medium heat, add the cream, vanilla, and salt. Cook until the cream reaches a simmer and remove from the heat.
  • Whisk together the eggs and sugar until combined. Temper the eggs by slowly pouring 1/2 cup of the warm cream mixture into the eggs while whisking constantly.
  • Pour the tempered egg mixture into the remaining cream mixture, constantly whisking to prevent any clumps from the eggs. Divide the mixture into the ramekins.
  • Bake in your air fryer for 25 minutes or until the filling is cooked through. You may have to cook in batches depending on the size of your air fryer basket. Remove and allow to cool completely.
  • To create the caramelized crust, evenly sprinkle the remaining sugar over the tops of the creme brulees. Use a small kitchen blow torch to caramelize the sugar, or place the ramekins under your oven broiler for several minutes.
  • Top with some fresh berries and serve immediately.
  • Plate, serve, and enjoy!

Equipment

  • Air Fryer
  • Ramekins, Any size.
  • Cooking Spray

Notes

Storing, Freezing, and Reheating Air Fryer Crème Brûlée:
Storing:
  1. Cooling: After cooking the crème brûlée in the air fryer and allowing it to cool at room temperature, avoid caramelizing the sugar on top if you plan to store it for later use.
  2. Cover: Use plastic wrap or a suitable lid to tightly cover each ramekin.
  3. Refrigerate: Place the covered ramekins in the refrigerator for at least 4 hours or up to 2-3 days. This will help the custard set properly.
Freezing:
  1. Without the Sugar: If you plan to freeze crème brûlée, ensure you do so without the caramelized sugar layer on top.
  2. Wrap and Seal: Wrap each ramekin tightly in both plastic wrap and aluminum foil. This prevents freezer burn and any strong freezer smells from seeping into the dessert.
  3. Duration: Crème brûlée can be frozen for up to a month.
Reheating and Serving:
  1. From the Refrigerator: If your crème brûlée is simply stored in the fridge, you don’t need to reheat it. Simply take it out, let it come to a slight room temperature, sprinkle a thin layer of granulated sugar on top, and use a kitchen torch to caramelize the sugar until it’s golden and crispy.
  2. From the Freezer: Remove the crème brûlée from the freezer and discard the plastic wrap and aluminum foil. Place it in the refrigerator for several hours or overnight to thaw. Once thawed, follow the above steps to caramelize the sugar on top and serve.
  3. Avoid Microwaving: It's best not to microwave crème brûlée as it can ruin the texture. Stick to the torch method for caramelizing the top.
Note: Always consume crème brûlée within 2-3 days for the best flavor and texture if refrigerated, and within a month if frozen. Also, always ensure it's stored in a way to prevent other food smells from getting absorbed.

Nutrition

Serving: 1ServingCalories: 464kcalCarbohydrates: 20gProtein: 6gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 306mgSodium: 181mgPotassium: 117mgSugar: 20gVitamin A: 1717IUVitamin C: 1mgCalcium: 89mgIron: 1mg