If you’ve ever wanted to make that fancy restaurant dessert at home, then I’ve got news for you! This air fryer creme brulee will satisfy that craving for a creamy, elegant dessert, right at home. This French-inspired dish features creamy custard and a crisp sugar topping for a tasty treat!
What is Air Fryer Creme Brulee?
Air fryer crème brûlée is a modern twist on the classic French dessert, made using an air fryer instead of a traditional oven or stovetop. It features a creamy, custard base made with heavy cream, egg yolks, sugar, and vanilla, which is cooked in individual ramekins in the air fryer.
Once cooled, the custard is topped with a layer of sugar that’s caramelized using a kitchen torch or an oven broiler function to create the signature crisp, glass-like topping.
The air fryer is a convenient option for cooking since it heats up faster than the oven, circulates hot air for a move even cook, and is ideal for smaller batches to save energy as well.
Creme brulee is perfect for dinner parties or special occasions, date night, Valentine’s Day, New Year’s Eve, or anytime you want to treat yourself.
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Ingredients List
- 4 egg yolks (large eggs)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 ⅔ cups heavy cream (hot but not boiling)
- Pinch of salt
- Extra sugar for topping (2-3 Tbsp)
Ingredient Tips and Substitutions
- You can substitute half and half or whole milk for the heavy cream, but it will change the texture of your custard, usually making it slightly runnier
- Instead of sugar you can also use a can of sweetened condensed milk, but reduce the cream to 1 cup if you go that route
Equipment Notes
You’ll need four 7-ounce ramekins for this recipe. If you cannot fit all of them in your air fryer at once with air space between them, you’ll need to cook in batches.
For caramelizing the topping, you’ll still need a kitchen blowtorch. You can also use the broiler on your range oven if you have one, but watch it very closely as it tends to burn quickly and easily.
While it would be great if the air fryer could do it, you can’t watch it closely enough, it doesn’t get the sugar as caramelized, and it will overcook the custard in the process, which is why you still need a torch or broiler.
How to Make Creme Brulee in the Air Fryer
- Heat your heavy cream until it is hot but not boiling. I usually microwave it for 2 minutes on high, stirring halfway through
- In a mixing bowl, combine the egg yolks, sugar, and vanilla, stirring until smooth
- Slowly whisk in the hot cream into the egg mixture, stirring constantly to prevent curdling, until fully incorporated. Do not overmix
- Divide the custard mixture evenly between 4 ramekins, skim off any air bubbles, then cover each ramekin with aluminum foil
- Place the ramekins into your air fryer, allowing air space between each one
- Cook at 275°F (if your “air fry” setting doesn’t go this low, check other options such as bake or reheat – my Ninja has 270°F on reheat) for 20-25 minutes, until the edges are set and the center is slightly jiggly
- Remove to a wire rack to cool. Once cooled, transfer to the refrigerator for at least 2 hours (overnight is fine)
- When ready to serve, let the custard come to room temperature. Then, sprinkle ½ Tbsp granulated sugar over top of each ramekin, shaking the dish to spread it into an even thin layer of sugar
- Use a kitchen torch to heat it until it caramelizes (make sure to move the torch back and forth so you get even caramelization)
- Let cool and harden for 2-3 minutes, then enjoy!
Alternate Oven Baking Directions
- Preheat your oven to 285°F
- Place the filled ramekins into a deep baking dish (like a 13×9 baking pan) with space between them
- Add hot water to the dish, filling until it’s about halfway up the side of the ramekins
- Bake for 30-35 minutes, until the edges are set and the middle is slightly jiggly
Follow the same directions above in the air fryer section for cooling and finishing!
What to Serve With Creme Brulee
Crème brûlée is a versatile dessert that pairs beautifully with a variety of sides and toppings, that only add to its rich, creamy flavor and crunchy caramelized sugar crust. Here are some of my favorite pairings:
Toppings for Crème Brûlée
- Fresh Berries: Top with raspberries, strawberries, blueberries, or blackberries for a pop of color and tartness
- Whipped Cream: Add a dollop of lightly sweetened whipped cream for extra indulgence
- Caramel Sauce: Drizzle over the top for a double caramel effect with the sugar!
- Chocolate Shavings: Sprinkle with dark, milk, or white chocolate for a decadent touch
- Candied Nuts: Add crushed caramelized pecans, almonds, or hazelnuts for crunch and flavor. Air Fryer Honey Roasted Pecans are a great choice!
- Edible Flowers: Garnish with lavender, violets, or pansies for an elegant finish
- Spiced Sugar: Dust with cinnamon sugar, nutmeg, or pumpkin spice for a seasonal twist
Side Pairings
- Shortbread Cookies: Serve a crisp, buttery cookie to complement the custard, and if you love Twix, you have to try my Air Fryer Millionaire Shortbread
- Fruit Compotes: Pair with warm fruit compotes like cherry, apricot, or apple for contrasting textures
- Ice Cream: A small scoop of vanilla or fruity ice cream adds a delightful temperature contrast
- Macarons: Elegant and colorful macarons pair well with the delicate flavors of crème brûlée
- Espresso or Coffee: The bold flavor of coffee balances the sweetness of the dessert
Wine and Cocktail Pairings
- Sauternes or Moscato: Sweet dessert wines enhance the creamy and caramelized flavors. My Red Lobster Snow Globe Sangria is a perfect festive choice!
- Champagne or Sparkling Wine: The bubbles and acidity cut through the richness. Try my Glitter Ball Cocktail for a New Year’s pairing!
- Coffee Based Cocktails: A coffee-based cocktail, especially one with vanilla, caramel, or chocolate tones pairs well with the creamy dessert. My White Chocolate Espresso Martini and Salted Caramel White Russian are both great options!
Recipe FAQs
Can I Put My Crème Brûlée in the Air Fryer?
Yes, crème brûlée can be made in the air fryer, which is an efficient and convenient alternative to baking it in the oven. The air fryer’s circulating heat cooks the custard evenly and creates a silky texture.
Use ramekins that fit in your air fryer basket, and cook at a low temperature to avoid overcooking or curdling the custard. Once chilled, caramelize the sugar topping with a kitchen torch or the air fryer’s broil function.
Why Is My Crème Brûlée Not Crispy?
The sugar topping might not be crispy if it hasn’t been caramelized enough. Use a kitchen torch to melt and caramelize the sugar evenly, or place the ramekins under a broiler for a few minutes.
Ensure the sugar layer is thin and evenly distributed to achieve a smooth, glass-like texture. If the custard is too cold or wet, it may prevent the sugar from crisping properly.
What Is the Best Sugar for Crème Brûlée?
Superfine sugar, also called caster sugar, is ideal for crème brûlée as it melts and caramelizes quickly without burning. Granulated sugar can also be used but may take slightly longer to melt.
Avoid powdered or confectioners’ sugar, as it contains cornstarch, which can prevent proper caramelization. For added flavor, you can use turbinado or demerara sugar for a richer, more robust caramel taste.
Can Classic Crème Brûlée Be Made Ahead of Time?
Yes, crème brûlée is an excellent make-ahead dessert. The custard can be prepared and chilled for up to 2–3 days before serving.
Wait to caramelize the sugar topping until just before serving to ensure it remains crisp. Store the ramekins covered with plastic wrap to prevent odors or moisture from affecting the custard.
How Do You Know When Crème Brûlée Is Done?
Creme brûlée is done when the edges are set, but the center still jiggles slightly when gently shaken. This indicates the custard will firm up as it cools.
Use a thermometer for precision—the internal temperature should reach 170°F to 175°F (77°C to 80°C). Avoid overcooking, as it can lead to a grainy texture.
Tips for Making the Best Air Fryer Crème Brûlée
- The most important tip is simply to not overdo it! Don’t overmix the custard, and don’t overcook it, and that’s the key to making a great creamy texture. If you do either, it’ll still taste fine, but it tends to get more granulated and lumpy
- I do not preheat my air fryer for this recipe, and it usually takes about 22-23 minutes for me in my Ninja. Make sure to check it frequently after about the 20 minute mark to prevent overcooking
Storage and Reheating Tips
- You can store leftover creme brulee covered in cling wrap in the refrigerator for 2-3 days. For best results, store without the sugar topping, and only add it right before consuming
- If you store it with sugar, the sugar will melt into the creme brulee. It will still taste fine, but it won’t have the hard shell on the top anymore
- To reheat cooked custard, use short 30-second bursts in the microwave, or set the air fryer to 250°F for a few minutes. However, I don’t find the need to reheat it personally – just let it come to room temperature, add your sugar, and enjoy!
More Brulee Recipes
- Sweet Potato Creme Brulee
- Creme Brulee Hawaiian Rolls
- Creme Brulee French Toast
Final Thoughts
Air fryer creme brulee is a creamy, delicious dessert that you can make right at home – no restaurant required! The creamy custard base is hidden under a crispy layer of burnt sugar, for a delightful experience once you crack through it with a spoon.
The luxurious texture makes for a dessert that you can enjoy for date night, Valentine’s Day, New Year’s Eve, or any other time you want something a little special.
Sure, it takes a little work to get just right, but the reward is well worth it! I also love that you can make a small batch, making it perfect for a delicious night in.
If you love all things custard, check out my recipe for Microwave Peach Curd, which is a spreadable type of custard suitable for your breakfast toast!
Air Fryer Creme Brulee Recipe
Equipment
- Whisk (or fork)
- Foil
- Kitchen torch (or oven broiler)
Ingredients
- 4 large egg yolks
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 ⅔ cups heavy cream (hot but not boiling)
- Pinch of salt
- 2-3 Tbsp extra sugar for topping
Instructions
- Heat your heavy cream until it is hot but not boiling. I usually microwave it for 2 minutes on high, stirring halfway through1 ⅔ cups heavy cream
- In a mixing bowl, combine the egg yolks, sugar, and vanilla, stirring until smooth4 large egg yolks, ¼ cup granulated sugar, 1 tsp vanilla extract, Pinch of salt
- Slowly whisk in the hot cream into the egg mixture, stirring constantly to prevent curdling, until fully incorporated. Do not overmix
- Divide the custard mixture evenly between 4 ramekins, skim off any air bubbles, then cover each ramekin with aluminum foil
- Place the ramekins into your air fryer, allowing air space between each one
- Cook at around 275°F (if your “air fry” setting doesn’t go this low, check other options such as bake or reheat – my Ninja has 270°F on reheat) for 20-25 minutes, until the edges are set and the center is slightly jiggly
- Remove to a wire rack to cool. Once cooled, transfer to the refrigerator for at least 2 hours (overnight is fine)
- When ready to serve, let the custard come to room temperature. Then, sprinkle ½ Tbsp granulated sugar over top of each ramekin, shaking the dish to spread it into an even thin layer of sugar2-3 Tbsp extra sugar for topping
- Use a kitchen torch to heat it until it caramelizes (make sure to move the torch back and forth so you get even caramelization)
- Let cool for 2-3 minutes to harden, then enjoy!
Notes
- You can substitute half and half or whole milk for the heavy cream, but it will change the texture of your custard, usually making it slightly runnier
- Instead of sugar you can also use a can of sweetened condensed milk, but reduce the cream to 1 cup if you go that route
- The most important tip is simply to not overdo it! Don’t overmix the custard, and don’t overcook it, and that’s the key to making a great creamy texture. If you do either, it’ll still taste fine, but it tends to get more granulated and lumpy
- I do not preheat my air fryer for this recipe, and it usually takes about 22-23 minutes for me in my Ninja. Make sure to check it frequently after about the 20 minute mark to prevent overcooking
- Exact nutritional values will vary based on brand and flavor of ingredients, any toppings added, and quantity consumed, so please consider this a guideline only
Nutrition
