My Cranberry Creme Brûlée recipe with Amaretto is rich, creamy and full of delicious bites of fruit. Beautifully presented, this is an elegant and festive dessert for the holiday season.
Cape Cod Select asked me to participate in their Holiday Blogger Recipe Challenge.
I entered this Cranberry Creme Brûlée recipe in the baking portion of the competition, and I got fourth place. 🙂
I'm super excited to share this Cranberry Creme Brûlée Recipe with Amaretto with you because I love it so much, and it's fun and festive for the holiday season.
It's absolutely luscious!
Rich, creamy and full of cranberries soaked in amaretto.
Cape Cod Cranberries
Gorgeous Cape Cod Select Cranberries are harvested in Southeastern Massachusetts, the heart of “Cranberry Country."
From flower to package, they integrate the latest sustainable technologies and do their share to protect the environment.
Cape Cod Select freezes the cranberries at the peak of freshness, making them available year round - not just for the holidays!
When I opened and spilled out my bag of frozen Cape Cod Select Cranberries, I had to pause and admire their beauty.
Each one plump, round and a stunning, saturated red.
You can keep up with Cape Cod Select on Facebook, Instagram, Pinterest and Twitter to get regular updates about their products and recipes.
You can find a store location near you that sells them here.
More cranberry recipes to love:
And more Creme Brûlée to love:
Enjoy every bite of your Cranberry Creme Brûlée.
This is not a sponsored post. Cape Cod sent me cranberries for recipe testing for their holiday contest.
Cranberry Amaretto Crème Brûlée Recipe
My Cranberry Creme Brulee recipe with Amaretto is rich, creamy and full of delicious bites of fruit. Beautifully presented, this is an elegant and festive dessert for the holiday season.
*Please note that only 30 minutes of the prep time is active. (4 hours is refrigeration time.)
- 1½ cups frozen cranberries, (thawed)
- 1 (approximately 7-inch) vanilla pod
- ¾ cup granulated sugar, (divided)
- ¼ cup amaretto ((almond liqueur))
- 2 cups heavy cream
- 5 large egg yolks
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Preheat the oven to 325°F and adjust a rack to the center.
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Add the cranberries to a small sauce pan.
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Use a paring knife to slice the vanilla pod in half, lengthwise. Use the back of the knife to scrape the vanilla beans, from both halves, into the saucepan with the cranberries. Add 2 tablespoons of the sugar and the amaretto and stir. (Set the emptied vanilla pod aside -- you will need it later!) Turn the heat to high and bring to a boil. Then reduce the heat to low, and simmer until the cranberries have broken and become soft, and the liquid has thickened. This should take about 15 minutes. Let them cool completely.
- Meanwhile, add the cream, the emptied vanilla pod, and 6 more tablespoons of the sugar to another small saucepan. Place it over low heat and bring to a simmer. Stir to dissolve the sugar and then turn off the heat. Set aside.
- In medium-sized mixing bowl, whisk the egg yolks until they're well blended. Remove the vanilla pod from the cream and then in a slow stream, whisk it into the yolks, just until evenly combined. Now with a spoon, mix in the cooled cranberries.
- Divide the mixture evenly among 4 (6-ounce), shallow ramekins and place them on a rimmed sheet pan. Pour enough hot water in the pan to go about halfway up the sides of ramekins. Place the pan in the oven and bake just until they're set in the center when pan is gently shaken, about 30 minutes.
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Remove ramekins from the pan and let them cool to room temperature. Then cover each one with plastic wrap (being careful it doesn't sit directly on the custard), and chill in refrigerator for at least 3 ½ hours and up to 2 days.
- About 10 minutes before serving, sprinkle the remaining 4 tablespoons of sugar evenly among the 4 ramekins. Use a kitchen torch to caramelize the sugar, one at a time -- quickly moving the flame around until the sugar is crisp and golden. Place 3 of the reserved cranberries on each one, sprinkling them with a bit of sugar if desired.
- Serve!
Calorie count is only an estimate.
Ilona @ Ilona's Passion
I just love that you added cranberries. Creme brulee is to sweet for me and cranberries break that sweetness. Why I've never thought of that..
valentina
Thanks! I hope you give it a try. Happy Holidays! 🙂
Platter Talk
Beautiful pictures and cranberries are a wonderful addition to a creme brulee. Very nice idea, especially for the holidays!
valentina
Thanks so much! Festive, indeed. 🙂
Michele
This is such a unique recipe.... my hubs loves creme brule and I love cranberries! Its going to be good for both of us! 🙂
valentina
Thanks Michele. Hope you try it and that you both love it! Happy Holidays!
Sabrina | The Tomato Tart
Oh my goodness! This is amazing. I'd love to try this one.
valentina
Thanks Sabrina! Enjoy it. 🙂
DIANA MILLER
thanks for sharing and GOOD LUCK in the contest and your lucky friend is lucky cause she believes in herself, and we all could use some of that!! lol but positive affirmations said out loud does really work! cant wait to try this recipe with my son Cory who is flying in from Victoria B.C. on Saturday, lots of love on the holidays from Diana in Toronto
valentina
Thank you so much, Diana! Yes, we should all believe in ourselves. Amazing what we can accomplish when we do. 🙂 Have a lovely time with your son and happy holidays to you, too! xo
Christina
You know, that friend's luck has rubbed off on HER friends! I truly and honestly believe this recipe is a WINNER! Good luck, Valentina! But I have to say, I don't think you need it! 🙂
valentina
Thank you SO MUCH, Christina! XOXOXO
David
Wow, this looks beautiful, Valentina! And it is great to have a recipe for that dusty bottle of amaretto! And, being from New England, I am (and so is Mark) a huge cranberry fan. Will need to try this in the new year! This is the perfect special occasion dessert for the holidays!
valentina
Thanks so much, David. And a lot of dust there was! I'd forgotten how tasty amaretto can be, I've been using it here and there since I made this. Enjoy and I wish You and Mark the happiest of holidays! XO
Coco in the Kitchen
This looks and sounds SO tempting, Valentina bella.
I'm speechless!
valentina
Thank you, Colette! Hope you try it! Happy Holidays! XO
Brian Jones
What great sounding dessert, fab to see cranberries used for something other than the ubiquitous cranberry sauce, they have sauce a great flavour.
valentina
Thanks Brian. I must say, they are quite delicious in the custard! Enjoy & happy holidays to you! 🙂
Helen @ Fuss Free Flavours
Absolutely love Creme Brûlée, and this one sounds super delicious. Frozen cranberries are so handy to use, and in my opinion, as good as fresh. This dessert has got to be a winner!
valentina
Thanks so much Helen! I agree about frozen cranberries -- and so nice to have them all year. Hope you give it a go. 🙂
Kavey
I do love creme brulee, this is a great way to make it more seasonal!
valentina
Thanks! Hope you try it!
Sarah
I love cranberry anything and everything this time of the year! Love how you've transformed a classic dessert, looks wonderful!
valentina
Thank you Sarah. Yes, a twist on an old classic. Fun! Enjoy & Happy Holidays! 🙂
Dannii @ Hungry Healthy Happy
That flavour combination sounds amazing and my husband would love it! It's so festive too - perfect for Christmas.
valentina
Thank you! Even though you can get cranberries all year now, they sing Christmas to me, too. 🙂
sippitysup
Sweet. Tart. Creamy. Festive. Happy Holidays. XOGREG
valentina
Thank you, my friend. Happy Holidays to YOU! XOXO
Ala
This is so incredibly festive! While I know it's belated, I hope you have a good shot at winning this 😉 I know that I'd vote for this, it looks absolutely delectable! Happiest of holidays~
valentina
Thanks so much Ala! I so appreciate the winning wishes! Happy Holidays! 😀
Cakespy
This looks so good!! I Love cranberries combined with creamy ingredients. They add just the right "bite"!
valentina
Thanks! Hope you try it! Happy New Year! 🙂
Penny
To make six should I just add half of everything again?
valentina
Hi Penny. You can add half of the ingredients again, but I would double it for more precise measurements since some are odd (i.e. egg yolks). Hope you love it! Happy holidays. 🙂 ~Valentina
Penny
I halved it again - got creative with the egg yolks which was pretty easy. I get farm fresh eggs delivered to me weekly and they are not sized. Five big ones and three small ones equals 7.5 - right? 🤣 Made for Christmas dessert and it smells and looks great! Merry Christmas!
valentina
Fantastic, Penny! Hope they were a hit. 🙂 ~Valentina