For this recipe, you'll need a Sunbeam SteamFry Air Fryer + Steam.
You will need:
- ⅓ cup caster sugar
- 2 Tbsp water
- 1 cup milk
- ¼ cup cream
- 2 eggs
Let's make it:
Step 1:
Ensure you have 4 x ½ cup ramekins ready before you cook the caramel. Place half the sugar (2 tablespoons) and half the water (1 tablespoon) in a deep medium saucepan and cook over medium-high heat, until it turns a light golden-brown colour. Do not stir, as this can crystallise the caramel. When the colour is dark brown, carefully (it will spit) add the remaining water and stir through. It should be thick. Working quickly, divide the caramel between ramekins and swirl around to evenly coat the base. Place the ramekins in the fridge for 5 minutes to set the caramel.
Step 2:
In a large mixing jug, whisk together the milk, cream and eggs and remaining sugar (2 tablespoons). Pass through a fine mesh sieve to ensure a smooth custard, then divide the milk mixture between the ramekins over the caramel. Tightly cover the ramekins with foil (this will prevent water entering the custard, which will make it curdle).
Step 3:
Place the ramekins into the Sunbeam SteamFry Air Fryer and select STEAM. Set the timer for 20 minutes. When cooked, transfer the custards to the refrigerator and chill for 1 hour to overnight. When ready to serve, run a thin knife around the edge of the custards to help them release. Turn the custards over onto a plate and then slowly remove the ramekin to release. Serve immediately.
