Air fryer egg custard

Air fryer egg custard? Absolutely doable — creamy, silky, and easier than you’d think. It’s basically a simplified version of traditional baked custard, just done in the air fryer with no water bath hassle.

🍮 Air Fryer Egg Custard Recipe

🕒 Time: 20–25 minutes
🍽 Serves: 2–3 small ramekins

🥚 Ingredients:

• 2 large eggs

• 250 ml (1 cup) milk (whole milk preferred for creaminess)

• 2–3 tbsp sugar (adjust to taste)

• ½ tsp vanilla extract

• (Optional) pinch of salt or nutmeg on top

🔧 Tools:

• Ramekins or small heatproof bowls

• Foil (optional, for covering)

• Air fryer that fits your ramekins

👩‍🍳 Instructions:

1. Prep the custard mix:

   • In a bowl, whisk the eggs, sugar, and vanilla until smooth.

   • Warm the milk slightly (not boiling), then gradually whisk it into the egg mix — this tempers the eggs.

   • Strain the mixture through a fine sieve into a pouring jug to remove bubbles or egg bits (optional, but makes it silky).

2. Pour into ramekins:

   • Fill ramekins about ¾ full.

   • (Optional) Cover loosely with foil to prevent browning.

3. Air fry:

   • Preheat air fryer to 150°C / 300°F.

   • Place ramekins in the basket/tray.

   • Cook for 18–22 minutes, depending on ramekin size.

   • Check doneness: custard should be just set with a slight wobble in the center.

4. Cool & chill:

   • Let cool at room temp, then chill in the fridge for at least an hour.

   • Serve as is, or sprinkle with nutmeg, cinnamon, or berries.

✅ Tips:

• Don’t overcook — it’ll go from silky to scrambled fast. A little jiggle = perfect.

• For extra richness, sub in part cream for the milk.

• If you want a caramel custard version (like crème caramel), pour a bit of caramel sauce in the bottom before adding custard.