🍯 Olive Oil & Honey Air Fryer Custards
Ingredients (4 small ramekins)
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2 cups whole milk (or half-and-half for richer texture)
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3 large eggs
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1 egg yolk (for extra creaminess)
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¼ cup honey
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1 tablespoon good-quality extra virgin olive oil
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1 teaspoon vanilla extract
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Pinch of fine sea salt
Optional toppings:
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Flaky sea salt
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Extra drizzle of honey
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Orange zest
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Fresh berries
Instructions
1️⃣ Warm the Milk
In a small saucepan, gently warm the milk until just steaming (not boiling). Remove from heat.
2️⃣ Mix the Custard
In a bowl, whisk:
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Eggs + yolk
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Honey
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Olive oil
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Vanilla
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Salt
Slowly pour the warm milk into the egg mixture while whisking constantly (this prevents scrambling).
Strain the mixture through a fine sieve for ultra-smooth texture.
3️⃣ Prepare for Air Fryer
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Divide mixture into 4 ramekins.
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Lightly tap to remove bubbles.
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Cover tightly with foil (prevents condensation).
4️⃣ Air Fry
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Preheat air fryer to 300°F (150°C).
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Place ramekins in basket.
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Carefully pour hot water around them (about halfway up sides) to create a water bath.
(If your air fryer basket can’t hold water, place ramekins in a small pan that fits.) -
Cook 12–16 minutes.
Custards should jiggle slightly in the center but not look liquid.
5️⃣ Chill
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Remove and cool at room temp.
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Refrigerate at least 2 hours (or overnight) to set fully.
Texture Tips
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Slight jiggle = perfect.
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Overcooked custard looks cracked or rubbery.
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If unsure, check at 12 minutes.
Flavor Variations
Citrus Honey
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Add 1 teaspoon orange zest.
Lavender Honey
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Infuse milk with ½ teaspoon culinary lavender (strain before using).
Salted Honey
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Finish with flaky sea salt on top before serving.
Q&A
❓ Can I use almond milk?
Yes, but texture will be softer. Use full-fat for best results.
❓ Why olive oil?
It adds silkiness and a subtle fruity note that pairs beautifully with honey.
❓ Can I make it without a water bath?
You can, but texture may be less creamy and more eggy.
❓ How long does it keep?
Up to 3 days refrigerated, covered.