Air Fryer Flan
Air Fryer Flan is a creamy, indulgent dessert that combines a smooth custard with a golden caramel topping. Prepared in the air fryer for a quicker cooking process, this flan delivers all the flavor and texture of the traditional oven-baked version but in less time. The recipe is simple, requiring basic ingredients like sweetened condensed milk, eggs, and caramelized sugar, creating a rich and velvety dessert that’s perfect for any occasion.
Equipment
- Air Fryer – 1 unit
- Flan Pan or 4 Ramekins (1 unit)
- Medium Bowl (1 unit)
- Whisk – 1 unit
- Saucepan – 1 unit
- Aluminum Foil (1 sheet)
Ingredients
- 1 cup 200g Granulated Sugar – for caramel
- 3 large Eggs – for the custard base
- 1 can 14 oz Sweetened Condensed Milk – adds sweetness and texture
- 1 cup 240ml Whole Milk – to thin the custard
- 1 teaspoon Vanilla Extract – for flavor
- Pinch of Salt – to balance the sweetness
Instructions
- Prepare the Caramel: In a saucepan, melt 1 cup of sugar over medium heat until it turns golden-brown. Pour the melted caramel into the bottom of your flan pan or ramekins and set aside to cool and harden.
- Make the Custard: In a medium bowl, whisk together 3 eggs, 1 can sweetened condensed milk, 1 cup whole milk, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
- Assemble the Flan: Carefully pour the custard mixture over the cooled caramel in the pan.
- Preheat the Air Fryer: Preheat your air fryer to 350°F (175°C) for about 3 minutes.
- Cook the Flan: Place the flan pan into the air fryer basket and cook at 350°F (175°C) for 25-30 minutes or until set. Test for doneness by inserting a toothpick or knife in the center of the flan. It should come out clean with a slight jiggle.
- Cool and Refrigerate: Allow the flan to cool to room temperature, then refrigerate for at least 4 hours before serving.
- Serve: Once chilled, gently run a knife around the edges of the flan and invert onto a plate to release the caramel topping. Slice and enjoy!
Notes
- Caramel: Be patient when caramelizing the sugar. Stir occasionally, but avoid using high heat to prevent burning.
- Custard Texture: The custard should be slightly jiggly in the center when done. Don’t overcook it to avoid a rubbery texture.
- Refrigeration: It’s essential to chill the flan for several hours or overnight to achieve the perfect consistency.
- Serving Options: You can garnish the flan with whipped cream, fresh berries, or toasted nuts for extra flavor.