Air Fried Milk Custard
If you’ve never had air fried milk custard before, imagine this: a silky custard that sets firm in the fridge, gets cut into little cubes, brushed with egg wash, then air fried until golden on the outside while staying soft and creamy inside.
It’s lightly sweet, gently milky and incredibly satisfying. The outside forms a delicate golden skin, while the inside stays smooth and custard-like. Think of it as a cross between crème brûlée and baked pudding — but much easier and made with simple pantry ingredients.
This recipe is affordable, beginner-friendly and perfect if you want something a bit different from your usual desserts. Let’s make it step by step.
Ingredients
Main Ingredients
- 2 egg yolks
- 30g sugar
- 40g corn starch
- 400g full cream milk
- 1 whole egg (for egg wash)
Optional
- 1 tbsp icing sugar (for dusting)
Instructions
1. Prepare the ingredients
Separate 2 egg yolks from 2 eggs. Measure 30g white sugar, 40g corn starch and 400g full cream milk.
Make sure all ingredients are measured before you start cooking. Once the mixture is on the stove, you’ll need to stir continuously.
2. Mix the custard base
In a saucepan (while still off the heat), add 2 egg yolks, 30g white sugar and 40g corn starch. Whisk until smooth and lump-free.
Slowly pour in 400g full cream milk while whisking to prevent clumps.
3. Cook until thick
Place the saucepan over low heat. Stir constantly with a whisk or spatula. Keep the heat low and never stop stirring. If the heat is too high, the custard can become lumpy or scramble.
After about 2-3 minutes, the mixture will begin to thicken quickly. Keep stirring until it becomes very thick and smooth — similar to thick custard. Turn off the heat immediately once thick.
4. Chill until firm
Pour the thick custard into a lined container or bowl. Smooth the surface flat with a spatula. Cover with cling wrap and refrigerate overnight, or at least 6 hours, until fully set and firm.
❤️ Tip: The custard must be completely firm before cutting. If it’s too soft, it won’t hold its shape in the air fryer.
5. Cut into cubes
Once fully chilled, remove from the fridge. Carefully lift out and cut into small cubes. Try to cut evenly so they cook at the same rate.
❤️ Tip: Wipe your knife between cuts for clean edges.
6. Brush with egg wash
Crack 1 whole egg into a small bowl and whisk lightly. Lightly brush each cube with the whisked 1 whole egg, coating all exposed surfaces. Place the cubes into the air fryer basket in a single layer.
7. Air fry until golden
Air fry at 160°C for about 15 minutes, or until the outside turns golden brown. Remove carefully and allow to cool slightly before serving.
Extra Tips
1. Flavour boost
Add 1/2 tsp vanilla extract to the custard mixture before cooking for extra flavour.
2. Spice kick
Add 1/4 tsp cinnamon to the sugar for a warm, subtle spice note.
3. Citrus twist
Add 1/2 tsp finely grated lemon zest to brighten the milk flavour.
4. Extra caramel finish
Sprinkle 1 tsp sugar over the cubes before air frying for a slightly caramelised top.
5. Oven option
Bake at 170°C (fan-forced) for 18–20 minutes if you don’t have an air fryer.
Air Fried Milk Custard
Ingredients
- 2 egg yolks
- 30 g white sugar
- 40 g corn starch
- 400 g full cream milk
- 1 whole egg for egg wash
- 1 tbsp icing sugar optional, for dusting
Instructions
- Prepare the ingredients: Separate 2 egg yolks from 2 eggs. Measure 30g white sugar, 40g corn starch and 400g full cream milk. Ensure all ingredients are measured before cooking.
- Mix the custard base: In a saucepan (off the heat), whisk together 2 egg yolks, 30g white sugar and 40g corn starch until smooth. Gradually pour in 400g full cream milk while whisking to prevent lumps.
- Cook until thick: Place the saucepan over low heat. Stir constantly for 2–3 minutes until the mixture thickens to a very thick custard consistency. Keep heat low and continue stirring to prevent scrambling. Turn off heat once thick.
- Chill until firm: Pour the thick custard into a lined container. Smooth the surface evenly. Cover with cling wrap touching the surface and refrigerate for at least 6 hours or overnight until fully firm.
- Cut into cubes: Remove the chilled custard and cut into evenly sized cubes.
- Brush with egg wash: Crack 1 whole egg into a small bowl and whisk lightly. Brush each cube evenly with the whisked 1 whole egg. Place cubes in a single layer in the air fryer basket.
- Air fry until golden: Air fry at 160°C for 15 minutes until golden on the outside. Allow to cool slightly before serving. Dust with 1 tbsp icing sugar if desired.
Notes
- Flavour boost – Add 1/2 tsp vanilla extract to the custard mixture before cooking for extra flavour.
- Spice kick – Add 1/4 tsp cinnamon to the sugar for a warm, subtle spice note.
- Citrus twist – Add 1/2 tsp finely grated lemon zest to brighten the milk flavour.
- Extra caramel finish – Sprinkle 1 tsp sugar over the cubes before air frying for a slightly caramelised top.
- Oven option – Bake at 170°C (fan-forced) for 18–20 minutes if you don’t have an air fryer.
