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Air fryer crème brûlée

Place cream and milk in a saucepan. Split the vanilla bean in half and scrape the seeds. Add them to the milk mixture along with the bean.
Put the egg yolks and sugar in a mixing bowl and whisk for 1 min or until pale in colour.
Heat the cream mixture on a medium heat stirring until you it starts to boil.
Pour the cream mixture into the beaten egg yolks gradually while stirring with a whisk. Strain the mixture through a fine sieve.
Divide the mixture into the ramekins and cover each one firmly with tin foil. Make sure the foil cover stays on the ramekins during cooking. Cook for 15-18 minutes on Steam function of the Tefal Easy Fry Grill & Steam until the mixture is softly set. Cool completely, then refrigerate until firm.
Before serving, sprinkle the extra sugar evenly on top of each ramekins. Blowtorch until caramelised and leave a few minutes to set.

Recipe adapted From Carolyn Malcoun

Combine olive oil, vinegar, lemon juice, mustard, garlic, salt and pepper in a jar with a tight-fitting lid. Shake until well blended.

Let the oil infuse for one week or more as It keeps tasting better with time.