Prep your ramekins. Use 4–6 small ramekins (4 to 6 ounces each). Lightly grease with butter if you want easier serving. Set aside.

Warm the milk. In a small saucepan or microwave-safe bowl, warm the milk until it’s just hot to the touch but not boiling (about 120–130°F). This helps dissolve sugar and blend smoothly.

Whisk the base. In a mixing bowl, whisk the eggs, sugar, vanilla, and salt until well combined but not frothy. You want a smooth mixture without too many bubbles.

Temper and combine. Slowly stream the warm milk into the egg mixture while whisking gently. This prevents scrambling and creates a silky custard.

Strain for smoothness. Pour the mixture through a fine-mesh sieve into a pourable jug. This step removes any eggy bits and gives a velvety texture.

Fill ramekins. Divide the custard evenly among the ramekins. If bubbles form on top, skim them off with a spoon for a smoother finish.

Preheat the air fryer. Heat your air fryer to 300°F (150°C) for 3–5 minutes. A gentle temperature helps avoid overcooking.

Arrange and cover. Place the ramekins in the air fryer basket. Leave a little space between each. Cover each ramekin loosely with foil to prevent browning and to trap gentle steam.

Cook. Air fry for 16–22 minutes, depending on ramekin size and your air fryer. The custard should be set around the edges and slightly wobbly in the center when you jiggle it.

Check doneness. If you insert a thin knife near the edge, it should come out mostly clean. If still very liquid, cook in 2–3 minute bursts and check again.

Cool gradually. Remove the ramekins and let them sit at room temperature for 15–20 minutes. Sprinkle a little nutmeg or cinnamon on top if you like.

Chill. Refrigerate, uncovered, until completely cool, then cover and chill for at least 2 hours to set fully. Serve cold or slightly cool.