Air-fryer caramel egg custard
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 6 more Indicative dietary requirements
View full classification 22 tags
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Recipe characteristics
Dessert
Dessert · Afternoon snack
More than 2 hours
Ingredients
＋ Añadir a un menú- Milk whole milk 500 g
- Egg four medium eggs without shells 200 g
- Sugar 60 g for caramel and 80 g for custard 140 g
- Water to start the caramel 25 g
- Vanilla extract 5 g
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Method
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Put 60 g of sugar and the water in a small saucepan. Heat over medium heat without stirring with a spoon until amber. Immediately divide between six oven-safe metal custard cups of about 200 ml, holding them with heat protection. Leave to harden.
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Mix the eggs with the remaining 80 g of sugar, milk and vanilla without creating too much foam. Strain and divide over the caramel, leaving at least 1 cm of space in each cup.
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Preheat the empty air fryer for 5 minutes at 140°C. Cook in two batches of three cups, securely arranged with space between them; each batch needs for 25–35 minutes at 140°C. The edges should be set and the centre should wobble gently like jelly rather than liquid; check for at least 74°C at the centre.
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Remove with tongs or oven gloves, cool for about 20 minutes and refrigerate within 2 hours of cooking. Chill for at least 4 hours. Run a thin knife around each edge and turn out onto a plate so the caramel flows over the custard.
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