Air-fryer caramel egg custard
Total time6 h Preparation 40 min · Cooking 1 h 20 min · Chilling 4 h How this time is calculated
Preparation excluding the indicated waiting: 40 min · Cooking: 1 h 20 min · Chilling: 4 h.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings6
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 6 h Preparation 40 min · Cooking 1 h 20 min · Chilling 4 h How this time is calculated
Preparation excluding indicated waiting: 40 min · Cooking: 1 h 20 min · Chilling: 4 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
View full classification 20 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Dessert
Dessert · Afternoon snack
More than 2 hours
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.
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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.
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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.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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