Easy Vanilla Crème Brûlée

PREPARE THE CUSTARD

1. Place the cream, sweetened condensed milk, whole eggs, egg yolks, vanilla bean paste and salt into a mixing bowl. Use a balloon whisk to stir the ingredients together until smooth.
2. Strain the custard mixture through a fine sieve. Divide the custard between six small ramekins.

COOK IN THE AIR FRYER

1. Place the the ramekins into the air fryer basket, spaced slightly apart. Bake at 130°C (265°F) for 16-20 minutes, or until the custard is set at the edges but still has a bit of a jiggle in the middle.
2. Transfer the ramekins onto a wire rack to cool then chill in the refrigerator for 2 hours or overnight.

COOK IN THE OVEN

1. Preheat the oven to 140°C (285°F).
2. Place the filled ramekins onto a deep baking dish, spaced apart. Pour boiling water into the dish (be careful not to splash the custard) until it reached halfway up the sides of the ramekins.
3. Bake for 30-35 minutes, or until the custard is mostly set with a little wobble in the middle. Carefully remove the ramekins from the baking sheet and allow to cool before chilling in the fridge for 2 hours or overnight.

FINISHING TOUCHES

1. Sprinkle half to one teaspoon of sugar over the top of each ramekin, shaking to distribute into an even layer. Melt the sugar using a blowtorch until it is caramelised. Allow the sugar crust to cool and harden for a few minutes before serving.