You’ll Need
300ml whole milk
100ml double cream
3 egg yolks
50g caster sugar
Zest of 1 orange
1 cinnamon stick or ½ tsp ground cinnamon
1 tsp vanilla extract
For The Caramel Top
2 tbsp caster sugar
Optional But Dangerous
White chocolate shavings
Orange segments
Extra cinnamon
Method
Preheat your air fryer to 150°C.
Add the milk, cream, orange zest, cinnamon, and vanilla to a saucepan.
Warm gently until steaming but not boiling.
Remove from the heat and allow to infuse for 5 minutes.
In a bowl, whisk together the egg yolks and caster sugar until smooth.
Slowly pour the warm milk mixture into the eggs while whisking continuously.
Strain the mixture into four ramekins or foil pudding pots.
Place the pots into the air fryer basket.
Air fry at 150°C for 12–15 minutes until the custard is just set with a slight wobble in the centre.
Allow to cool for 15 minutes.
Sprinkle the caster sugar evenly over the tops.
Use a kitchen blowtorch if available to caramelise the sugar until golden and crisp.
If you don't have a blowtorch, place the pots back into the air fryer at 200°C for 1–2 minutes, watching
carefully until the sugar begins to caramelise.
Allow to stand for 1 minute before serving.