Traditional egg custard

Instructions

• 1.Milk-cream mixture preparation

  In a large saucepan, pour the whole milk, cream and sugar.
  Split and scrape the vanilla bean, then add the seeds and pod to the saucepan (or add natural vanilla extract instead).
  

• 2.Boiling the milk

  Bring the saucepan to a boil (be careful here as milk can quickly overflow).
  Stop the cooking.
  Remove the pod.
  

• 3.Egg preparation

  In a container, whisk the eggs and yolks for one minute.
  

• 4.Tempering the eggs

  Little by little, while whisking, pour the hot milk mixture over the eggs.
  You must not stop whisking or the eggs will curdle.
  

• 5.Pouring into ramekins

  Pour the batter into the ramekins, over the caramel.
  

• 6.Air fryer cooking

  Preheat the air fryer to 160°C.
  Place the ramekins in the air fryer basket without covering them.
  Cook for 15-18 minutes until the custard is set but still slightly wobbly in the center.
  Air fryer cooking is faster and more even than a traditional oven.
  
  💡 **Tip**: For this step, we recommend this product Air fryer divider basket which will make the job easier!

• 7.Final browning

  Increase the temperature to 180°C, you can add brown sugar if you wish, and continue cooking for 5 minutes to get a nice golden color on top.
  

• 8.Cooling

  Remove the ramekins from the air fryer and let cool to room temperature.
  Refrigerate for at least 4 hours, or overnight for optimal texture.