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Air Fryer Baked Citrus Buttermilk Pudding with Granadilla Cream – Light, Tangy, and Comforting

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the pudding:
  • 2 large eggs, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1 cup (240 ml) buttermilk
  • 1/2 cup (120 ml) whole milk
  • 3 tbsp unsalted butter, melted and slightly cooled
  • 1/4 cup (30 g) all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 small orange
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh orange juice
  • Pinch of fine salt
  • For the granadilla cream:
  • 1/2 cup cold heavy cream
  • 1/3 cup Greek yogurt or crème fraîche
  • 3–4 tbsp granadilla (passion fruit) pulp, seeds included
  • 1–2 tbsp powdered sugar, to taste
  • 1/2 tsp vanilla extract (optional)
  • To finish (optional): Powdered sugar for dusting, extra citrus zest, or more granadilla pulp

Method
 

  1. Prep your air fryer and ramekins: Preheat the air fryer to 320°F (160°C) for 3–5 minutes. Lightly butter 4–6 small ramekins (6–8 oz each) or one 7–8 inch baking dish that fits in your air fryer basket. If using a larger dish, line the bottom with a small circle of parchment for easy release.
  2. Whisk the base: In a medium bowl, whisk the eggs and sugar until pale and slightly thick, about 1 minute. You’re aiming for a smooth, glossy mixture without overbeating.
  3. Add liquids and flavor: Whisk in the buttermilk, whole milk, melted butter, vanilla, lemon zest, orange zest, lemon juice, and orange juice until well combined.
  4. Dry ingredients: In a separate small bowl, stir together the flour, cornstarch, and salt. Sift or sprinkle into the egg mixture and whisk gently until smooth. The batter will be pourable, like a thin custard.
  5. Fill and level: Divide the batter evenly among ramekins, leaving about 1/4 inch at the top. Tap each ramekin lightly to release air bubbles. Place them in the air fryer basket, leaving space between for air circulation.
  6. Bake: Air fry at 320°F (160°C) for 14–18 minutes for small ramekins, or 20–25 minutes for a larger dish. The top should be lightly golden and just set in the center with a slight wobble.
  7. Rest: Remove and let the puddings sit for 10 minutes. They’ll continue to set and become silky. Serve warm for a softer center or at room temperature for a firmer custard.
  8. Make the granadilla cream: In a cold bowl, whisk the heavy cream to soft peaks. Fold in the yogurt or crème fraîche, granadilla pulp, powdered sugar, and vanilla. Taste and adjust sweetness. Chill until ready to serve.
  9. Serve: Spoon granadilla cream over each warm pudding. Finish with a dusting of powdered sugar or a sprinkle of zest. Add a little extra pulp on top if you love the seeds.