In a mixing bowl or large pitcher, combine the sugar, eggs, milk, and vanilla.

Pour the cream mixture into ramekins, cover with aluminum foil, and place in the air fryer basket.

Place the basket in the air fryer and cook the cream at 320°F (160°C) for 6 minutes, then at 356°F (180°C) for 6 minutes. The cream should jiggle like a flan when cooked.

Let the cream cool to room temperature, then refrigerate for at least 3 to 4 hours.

Before serving, cover the surface of each ramekin with 1 tablespoon of brown sugar and caramelize with a kitchen torch.