Egg Custards (50cl milk - 3 eggs - 30g sugar - 2 teaspoons vanilla extract) Cook for 150 minutes - 18 minutes
RECIPE 👇👇👇
Ingredients
50cl milk.
3 eggs.
30g sugar.
2 teaspoons vanilla extract.
Instructions
1. Prepare the custard mixture:
In a bowl, crack the eggs and lightly whisk them with the sugar until smooth.
Heat the milk (without boiling) and stir in the vanilla extract.
Gently pour the hot milk over the egg and sugar mixture, whisking constantly to avoid cooking the eggs. Strain the mixture through a sieve to remove any impurities.
2. Fill the ramekins:
Divide the mixture into ramekins or small pots suitable for your air fryer. If necessary, place the ramekins in a perforated basket to allow good air circulation.
3. Air fryer cooking:
Preheat the air fryer to 150°C (302°F) for 3 minutes.
Carefully place the ramekins in the fryer (in a single layer).
Bake for 18 minutes at 150°C (302°F). Check at the end of cooking: the custard should be slightly wobbly in the center.
4. Cooling:
Remove the ramekins from the fryer and let them cool to room temperature.
Once cooled, place them in the refrigerator for at least 2 hours to firm up and serve chilled.
Tips:
For an even more indulgent texture, add homemade caramel to the bottom of the ramekins before pouring the mixture inside.
Serve with a cookie or a piece of fruit for a touch of elegance.
Enjoy! 😊