Ryan's Recipe Journal
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Updated April 28, 2026

Creme Brulee

Watch it cooked

Method

  1. 1.
    Begin by mixing the egg yolks, heavy cream, milk, and condensed milk in a bowl.
  2. 2.
    Pour the mixture into a ramekin or any bake-safe bowl. Pass it through a sift preferably to get a smoother texture.
  3. 3.
    Cover the ramekin with a foil to prevent overcooking the top.
  4. 4.
    Pour some water onto your air-fryer basket, just enough to reach half of the height of the ramekin/bowl. This water bath will help in controlling the temperature of the custard so it doesn’t turn to scrambled eggs.
  5. 5.
    Bake it at 170C for 50-60 mins. Use the toothpick method.
  6. 6.
    After baking, the custard should still look smooth but not too jiggly. Let it sit for at least an hour. Preferably, put it in the fridge over night.
  7. 7.
    Pour the white sugar on top of the ramekin and blow torch it. Alternatively, you can also melt and caramelise the sugar on a sauce pan, then pour it over the ramekin until it’s solidified.