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Recipe details
Savory Egg-and-Cream Custard Bake
A thin, softly set savory egg-and-cream custard baked in a shallow tray in a countertop air fryer.
≈ 267 kcal/100 g · ≈ 305 kcal/serving
23 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Egg50 g
Heavy cream60 ml
Cooking oil3 g
Fine salt0.4 g
Cookware and utensils
Countertop air fryer with forced hot-air circulation
Shallow oven-safe silicone or metal tray, about 7 x 5 in / 18 x 13 cm
Mixing bowl
Whisk
Measuring spoons
Directions
01
Preheat the countertop air fryer to 325°F (165°C) for 3 minutes.
Products
No products at this step
Action
Preheat
Time
3 min
Temperature
325°F (165°C)
02
Brush the shallow tray with the cooking oil.
Products
Cooking oil — 3 g
Action
Brush
Time
1 min
Temperature
Room temperature
03
Crack the egg into the mixing bowl.
Products
Egg — 50 g
Action
Crack
Time
1 min
Temperature
Room temperature
04
Whisk the egg, cream, and salt until smooth.
Products
Egg — 50 g; Heavy cream — 60 ml; Fine salt — 0.4 g
Action
Whisk
Time
2 min
Temperature
Room temperature
05
Pour the custard into the oiled shallow tray.
Products
Egg — 50 g; Heavy cream — 60 ml
Action
Pour
Time
1 min
Temperature
Room temperature
06
Place the tray in the air fryer basket.
Products
No products at this step
Action
Place
Time
1 min
Temperature
Room temperature
07
Air-fry the tray until the thin bake is barely set and the center reaches 160°F (71°C).
Products
Egg — 50 g; Heavy cream — 60 ml
Action
Air-fry
Time
12 min
Temperature
325°F (165°C); internal temperature 160°F (71°C)
08
Cool the tray bake for 2 minutes before serving.
Products
No products at this step
Action
Cool
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
