Hi, friends! These two vanilla custards pair whey and milk powder with a small golden caramel layer. The caramel is made with demerara sugar, so this option contains added sugar. Watch the custard’s center rather than assuming every air fryer will finish at the same minute.
- Prep
- 15 minutes
- Cook or chill
- about 12 minutes, plus at least 4 hours chilling
- Yield
- 2 custards
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Custard
- 2 eggs
- 150 ml milk (about ⅝ cup)
- 30 g whole or nonfat milk powder (about 1 oz)
- 30 g vanilla whey protein powder (about 1 oz)
Caramel
- 2 tablespoons demerara sugar
- 2 tablespoons hot water (30 ml), an editorial starting amount
How to make it
- Whisk eggs, milk, milk powder, and whey until smooth. Let excess foam settle while making caramel.
- Melt the demerara sugar in a small saucepan over low heat. Gradually add the hot water with your face and hands clear of splashes and steam, then stir over low heat until even.
- Carefully divide the caramel between two air-fryer-compatible ovenproof ramekins. Pour the custard on top.
- Following the manual, cook the ramekins directly in the air fryer at 350°F (180°C) for about 12 minutes, as a guide. This source method does not use a water bath.
- Continue in short intervals if needed until the edges set, the center has no liquid egg mixture, and it reaches 160°F.
- Remove with oven mitts, cool briefly, and refrigerate promptly for at least 4 hours. Loosen and unmold only when cold.
Small details that help
Demerara is sugar, regardless of its color. Whey adds a milk-derived ingredient, but this page does not claim a measured high-protein or low-calorie result. Use 30 g of powder: a manufacturer’s scoop can weigh a different amount. The source does not give a water amount for caramel; 30 ml is identified as an editorial starting point.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Does this contain added sugar?
Yes. The demerara caramel is an added-sugar topping.
Do I need a water bath?
This specific source method cooks the ramekins directly. Do not combine instructions from the separate yogurt-custard method.
Why did it need more than 12 minutes?
Cold ingredients, deeper ramekins, and appliance power change the timing. Check the set and internal temperature.
More recipes to try
Explore the three custard variations and two bonus recipes.
The original preparation references this recipe video in Portuguese. The English instructions identify editorial starting settings where the source does not specify them.