You’ll Need
3 large butter croissants, torn into chunks
300ml whole milk
100ml double cream
3 egg yolks
50g caster sugar
1 tsp vanilla extract
For The Brûlée Top
3 tbsp caster sugar
Optional But Dangerous
White chocolate shavings
Caramel sauce
Vanilla ice cream
Method
Preheat your air fryer to 160°C.
Lightly grease four ramekins or foil pudding pots.
Divide the torn croissant pieces evenly between the pots.
In a bowl, whisk together the milk, cream, egg yolks, caster sugar, and vanilla extract until smooth.
Pour the custard mixture evenly over the croissants.
Leave for 5 minutes so the pastry absorbs the custard.
Air fry at 160°C for 12–15 minutes until lightly golden on top and just set in the centre.
Allow to cool for 5 minutes.
Sprinkle the caster sugar evenly across the tops.
Use a kitchen blowtorch to caramelise the sugar until golden and crisp.
If you don't have a blowtorch, return to the air fryer at 200°C for 1–2 minutes, watching carefully until the
sugar starts caramelising.
Allow to stand for 1 minute before serving.
Serve warm while the centre remains soft and the sugar top cracks dramatically.