Prep Time: 15 minutes (This includes measuring ingredients, whisking, and portioning).
Cook Time: 18-22 minutes (This varies slightly depending on your air fryer model and the size of your ramekins).
Cooling Time: 1 hour (Essential for the custard to set properly).
Chilling Time: At least 4 hours, or preferably overnight (This is crucial for the flavor to develop and the texture to become perfectly firm and creamy).
Intensity Level: Easy
Ingredients
This recipe makes 4 servings.
2 cups (480ml) Whole Milk: The foundation of our custard. Whole milk provides the necessary fat for a rich, creamy texture. You can substitute with a mix of milk and heavy cream for an even more decadent version.
1/3 cup (120g) Honey: Choose a high-quality, floral honey like orange blossom or wildflower. Its flavor will shine through. Note: A darker, more robust honey like buckwheat will also work but will impart a stronger, more molasses-like flavor.
1/4 cup (60ml) Extra Virgin Olive Oil: This is the star ingredient. Use a good-quality, fruity extra virgin olive oil. You will taste it, so make sure it’s one you enjoy drizzling on salads or dipping bread in.
1 teaspoon Vanilla Extract: Pure vanilla extract enhances the sweetness and adds a warm depth of flavor.
1/4 teaspoon Fine Sea Salt: Just a pinch to balance the sweetness and elevate the other flavors.
3 large Egg Yolks: The yolks are the thickening agent. Using only yolks (and not the whites) ensures a supremely creamy, rich custard with no “eggy” taste.
Flaky Sea Salt (for garnish): A pinch of flaky sea salt (like Maldon) on top just before serving is an absolute game-changer. It contrasts beautifully with the sweet honey and brings out the peppery notes of the olive oil.
Step-by-Step Instructions
1. Prepare Your Ramekins
Place 4 (6-ounce) ramekins or oven-safe glasses inside the basket of your air fryer. Do this now to ensure they fit without overcrowding. They should have a little space between them for air to circulate. Preheat your air fryer to 300°F (150°C).
2. Warm the Base
In a small saucepan over medium-low heat, combine the whole milk, honey, and salt. Heat the mixture, stirring occasionally with a wooden spoon or silicone spatula, until it is hot and steaming. You should see small bubbles forming around the edge of the pan, but it should not come to a rolling boil.
Remove the pan from the heat. Pour in the extra virgin olive oil and vanilla extract, and whisk until the oil is fully incorporated into the milk.
3. Temper the Egg Yolks
In a separate medium-sized bowl, whisk the egg yolks until they are pale and slightly frothy.
This is the most critical step: tempering. You need to slowly raise the temperature of the yolks so they don’t scramble when they meet the hot milk.
While whisking the yolks constantly, very slowly pour a thin, steady stream of the hot milk mixture into the bowl. Start with just a few tablespoons at a time. Once you’ve added about half of the hot milk, the egg mixture should be warm to the touch.
Now, you can pour the warmed egg mixture back into the saucepan with the remaining milk mixture. Whisk constantly to combine. Do not put the pan back on the heat.
4. Strain and Skim
For the silkiest custard, pour the entire mixture through a fine-mesh strainer into a large measuring cup or a bowl with a spout. This will catch any bits of cooked egg that may have formed.
You’ll likely see a little foam on the top of the liquid. Use a spoon to gently skim this foam off and discard it. This step prevents a bubbly or pitted surface on your finished custards.
5. Air Fry to Perfection
Carefully pour the strained custard mixture into the 4 ramekins you placed in the air fryer basket. Divide it evenly.
Air fry for 18-22 minutes at 300°F (150°C).
The custards are ready when the edges are set, but the centers still have a slight jiggle when you gently shake the air fryer basket. They should not be liquid, but they will wobble. It’s better to undercook slightly, as they will continue to set as they cool.
6. The Setting Process
Using oven mitts, carefully remove the hot ramekins from the air fryer and place them on a wire cooling rack. Let them cool to room temperature for at least 1 hour.
Once cooled, cover each ramekin with plastic wrap and transfer them to the refrigerator. Chill for a minimum of 4 hours, but ideally overnight. This chilling period is what transforms them from a warm pudding into a perfectly set, firm custard.
7. Serving
To serve, you can eat these straight from the ramekin. To plate them elegantly, run a thin knife around the edge of the custard and invert it onto a small plate.
Before serving, drizzle a tiny extra bit of your best olive oil over the top and sprinkle with a pinch of flaky sea salt. The contrast of the cool, creamy custard with the fragrant oil and crunchy salt is divine.
Nutrition Information
Please note that the following nutritional information is an estimate based on the ingredients listed and is for one serving (1 ramekin).
Calories: ~380 kcal
Total Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g (from olive oil)
Cholesterol: 185mg
Sodium: 200mg (including flaky salt garnish)
Total Carbohydrates: 38g
Dietary Fiber: 0g
Total Sugars: 37g (mostly from honey)
Protein: 7g
Calcium: 150mg
Iron: 0.5mg