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    Home » Gluten-Free Recipes » Gluten-Free Desserts » Cranberry Crème Brûlée Recipe with Amaretto

    Cranberry Crème Brûlée Recipe with Amaretto

    Dec 3, 2023 · by Valentina · 20 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Cranberry Crème Brûlée with Amaretto is one of the creamiest and dreamiest desserts for the holiday season. With amaretto soaked cranberries in every bite, surrounded by velvety custard, you and your guests simply won't be able to get enough!

    ranberry Creme Brulee in a terra cotta ramekin with 3 sugared cranberries and fresh mint.

    I'm super excited to share this Cranberry Crème Brûlée Recipe with Amaretto with you because I'm in love with it!

    It's an easy crème brûlée recipe that's baked in the oven and can be made well ahead of time, making it ideal for dinner parties.

    And it's absolutely luscious! 

    The Ingredients

    Fresh cranberries in a strainer bowl with a bottle of amaretto.
    • cranberries - Fresh or frozen and thawed.
    • granulated sugar
    • amaretto - Amaretto is an almond liqueur (Disaronno Originale is a good one.) The cranberries are cooked in this -- the alcohol is cooked off and the flavor is absorbed by the fruit.
    • vanilla - Vanilla beans or pure vanilla extract.
    • heavy cream
    • egg yolks

    (See recipe card below for quantities.)

    Substitutions and Variations

    • Amaretto. Frangelico (hazelnut liqueur) is a great substitute for Amaretto. And if you'd like a non-alcoholic alternative, use a combination of 1 tablespoon almond extract and 3 tablespoons of water.
    • Heavy cream. If you want to lighten it up a bit, you can substitute half of the cream with whole milk or half and half.
    • Can you use other fruits? Yes! Try it with blueberries, blackberries, strawberries or raspberries. Unlike cranberries, all of these berries can be eaten raw. Therefore, the cooking time is much shorter -- 5 minutes instead of 15. (Otherwise, the instructions in the recipe are the same.)

    Recipe Tips

    • Be sure to cool the cream completely before attempting to combine it with the egg yolk mixture. (Otherwise, you might get scrambled eggs!)
    • *Very Important* For the baking time to be accurate, the 6-ounce ramekins you use should be shallow, not deep! This is what you want. If your ramekins are deeper, you'll have to adjust the baking time. At the 40-minute mark, check them every 7 minutes or so.
    One bite of a cranberry creme brulee in an antique silver spoon, held up above terra cotta ramekin.

    Can you make crème brûlée without a kitchen torch?

    Yes! If you don't have a kitchen blow torch, you can place the sugar coated custards under a broiler. (Both methods are explained in the detailed recipe card below.)

    How to Make it

    - Preheat the oven to 325°F and adjust a rack to the center.

    - Add the cranberries to a small sauce pan. If you're using the vanilla pod, use a paring knife to slice it in half, lengthwise. Use the back of the knife to scrape the vanilla beans, from both halves, into the saucepan with the cranberries.

    Vanilla pod with a paring knife and beans on the tip of it.

    - OR add the 2 teaspoons of vanilla extract. Then add 2 tablespoons of the sugar and the amaretto. Mix to combine.

    - 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. (If you used a vanilla pod, save it for the next step!)

    Shiny cranberries in a pot with amaretto.
    Cooked cranberries in a small pot.

    - While the cranberries are cooking, add the cream, the emptied vanilla pod (if using), 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, then turn off the heat and set aside to cool.

    - In medium-sized mixing bowl, whisk the egg yolks until they're well blended. Remove the vanilla pod (if using) from the cream and then in a slow stream, whisk it into the yolks, just until evenly combined.

    - Now mix the cooled cranberries into this mixture. 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 325°F oven and bake just until they're set in the center when pan is gently shaken, about 40 minutes.

    4 terra cotta ramekins with unbaked creme brulee with cranberries.
    4 baked custard with cranberries in terra cotta ramekins.

    - 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 4 hours and up to 2 days.

    - About 10 minutes before serving, sprinkle the remaining 3 tablespoons of sugar evenly among the 4 ramekins.

    4 cranberry creme brulee with sugar sprinkled on top.
    4 cranberry creme brulee with sugar sprinkled on top and a kitchen torch with a small flame caramelizing sugar of the surface of one of them.

    - Use a kitchen torch to caramelize the sugar, one at a time -- quickly moving the flame around until the sugar is crisp and golden. (If you don't have a torch, you can use the broiler. Place the custards on a baking sheet, and adjust a rack so it's directly under the flame. Broil them just until the sugar is golden, about 1 minute.)

    4 baked custards with cranberries in terra cotta ramekins that are sugared and bruleed on top.

    Above: The two Cranberry Crème Brûlée on the left have been browned in the oven under the broiler. The two on the right have been browned with a small kitchen torch. Both methods work well, but as you can see they differ slightly in their appearance.

    Other Must-Try Cranberry Desserts

    • Cranberry Orange Bundt Cake
    • Cranberry Sauce Muffins

    And more Crème Brûlée to Love

    • Mexican Chocolate Crème Brûlée
    • Coconut Pandan Crème Brûlée
    • Champagne Blood Orange Crème Brûlée
    Cranberry Amaretto Crème Brûlée in a round terra cotta dish with 3 sugared cranberries on top.

    Can you make it ahead?

    • One of the things I love about serving cranberry crème brûlèe at a dinner party, is that, like most crème brûlèes, you can make it well ahead of time.
    • To make them ahead, once they come out of the oven, let them cool completely. Then cover each one with plastic wrap (being careful it doesn't sit directly on the custard), and chill in refrigerator for at least 4 hours and up to 2 days.

    I hope you enjoy every last rich and creamy bite of of this Cranberry Crème Brûlée!

    cranberry creme brulee with red and white floral cloth and mint

    Cranberry Crème Brûlée Recipe

    Valentina K. Wein
    My Cranberry Crème 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.
    *Please note that only 30 minutes of the prep time is active. (4 hours is refrigeration time.)
    5 from 4 votes
    Print
    Cook Time 40 minutes mins
    Refrigeration Time 4 hours hrs
    Total Time 4 hours hrs 40 minutes mins
    Course Dessert
    Cuisine French
    Servings 4
    Calories 636 kcal

    Equipment

    • 6-ounce ramekins
    • kitchen torch

    Ingredients
     
     

    • 1½ cups cranberries (if frozen, thaw before using)
    • 2 teaspoons pure vanilla extract OR 1 (approx. 7-inch) vanilla pod
    • ½ cup plus 3 tablespoons granulated sugar, divided
    • ¼ cup amaretto (almond liqueur)
    • 2 cups heavy cream
    • 5 large egg yolks

    Instructions
     

    • Preheat the oven to 325°F and adjust a rack to the center.
    • Prepare the cranberries. Add the cranberries to a small sauce pan. If you're using the vanilla pod, use a paring knife to slice it in half, lengthwise. Use the back of the knife to scrape the vanilla beans, from both halves, into the saucepan with the cranberries. OR add the 2 teaspoons of vanilla extract.
      Then add 2 tablespoons of the sugar and the amaretto. Mix to combine. 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. (If you used a vanilla pod, save it for the next step!)
    • Make the custard. Meanwhile, add the cream, the emptied vanilla pod (if using), 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, then turn off the heat and set aside.
      In medium-sized mixing bowl, whisk the egg yolks until they're well blended. Remove the vanilla pod (if using) from the cream and then in a slow stream, whisk it into the yolks, just until evenly combined. Now mix the cooled cranberries into this mixture.
    • Assemble and bake. 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 325°F oven and bake just until they're set in the center when pan is gently shaken, about 40 minutes.
    • Cool and refrigerate. 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 4 hours and up to 2 days.
    • Brûlée and serve. About 10 minutes before serving, sprinkle the remaining 3 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. (If you don't have a torch, you can use the broiler. Place the custards on a baking sheet, and adjust a rack so it's directly under the flame. Broil them just until the sugar is golden, about 1 minute.)
      Serve!

    NOTES

    Nutritional information is only an estimate.

    NUTRITION

    Calories: 636kcal | Carbohydrates: 38g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 377mg | Sodium: 45mg | Potassium: 173mg | Fiber: 1g | Sugar: 35g | Vitamin A: 2096IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 1mg
    Keywords fresh fruit desserts, festive holiday desserts
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. Penny

      December 23, 2021 at 3:04 pm

      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!

      Reply
      • valentina

        December 27, 2021 at 3:02 pm

        Fantastic, Penny! Hope they were a hit. 🙂 ~Valentina

        Reply
    2. Marissa

      December 04, 2023 at 10:42 am

      5 stars
      I love this holiday twist on my husband's favorite dessert. So clever, Valentina! I'm going to surprise him with it on an at-home date night this month. Thank you for the inspiration.

      Reply
      • Valentina

        December 13, 2023 at 11:43 am

        Hope he loves it, Marissa. Happy holidays to both of you. 🙂 ~Valentina

        Reply
    3. Victoria

      December 04, 2023 at 11:44 am

      Hello Valentina,

      LOVE your recipes! So creative ~ any chance I could make the brulee in a fluter ceramic pie pan? I'd love to make one larger one for a holiday potluck...thoughts?

      Reply
      • Valentina

        December 04, 2023 at 6:43 pm

        Hi Victoria, I love this idea! I haven't done it with this recipe but it will work. Though a pie plate is okay, if you have a ceramic tart pan, that would be best because it's likely on the shallow side. Either way, use ceramic or glass/pyrex -- not metal. The bake time will increase with a larger dish, and since I haven't tested it this way, I can't give you an exact time. Definitely still add water around it in a rimmed-sheet pan or casserole pan if it's big enough, and I'd start checking it around 35 minutes. I would also recommend using the broiler to brûlée it -- it will be faster than using a torch all over the larger surface, which might make the custard too warm.
        And thanks so much for your kind words about my recipes. Enjoy! Warmly, Valentina

        Reply
    4. mimi rippee

      December 04, 2023 at 2:33 pm

      This is really lovely! Thanks for the recipe.

      Reply
      • Valentina

        December 13, 2023 at 11:43 am

        Thanks for checking it out, Mimi. 🙂 ~Valentina

        Reply
    5. sherry

      December 04, 2023 at 2:44 pm

      sounds delicious! we can only get frozen cranberries here in australia and rarely at that! but i guess you can use other fruit...
      https://sherryspickings.blogspot.com/

      Reply
      • Valentina

        December 13, 2023 at 11:46 am

        Hi Sherry. Frozen cranberries can work, too. Just thaw them first. Enjoy! 🙂 ~Valentina

        Reply
    6. Dawn

      December 05, 2023 at 5:03 am

      5 stars
      I'm totally making these creme brulees over the holidays when we have family over for a meal!! They look like such a delicious dessert, and that crispy top is so fun (and yummy)! 🙂

      Reply
      • Valentina

        December 13, 2023 at 11:47 am

        Thank you, Dawn. I hope the family loves it! 🙂 ~Valentina

        Reply
    7. Teodora Hanea

      December 07, 2023 at 12:57 pm

      Dear Valentina,
      Can you give us also the quatities of cranberries and Amaretto, please?
      Thank you,
      Teodora

      Reply
      • Valentina

        December 07, 2023 at 1:21 pm

        Hi Teodora, The quantities are listed in the recipe card at the bottom of the post -- Cranberries: 1 1/2 cups (150 g) and Amaretto: 1/4 cup (59 g) I hope you love it! ~Valentina

        Reply
    8. David Scott Allen

      December 08, 2023 at 1:59 pm

      Not only does this sound fantastic, it’s one of the most beautiful crème brûlées I’ve ever seen! When I was in college, amaretto was one of the few things I was willing to drink. (And not a lot, at that.) I pretty much love anything with almond flavor, so this sounds like a real winner.

      Reply
      • Valentina

        December 13, 2023 at 11:48 am

        Thanks so much, David. I've always loved amaretto, too. Even its scent makes me happy. 🙂 ~Valentina

        Reply
    9. Healthy World Cuisine

      December 10, 2023 at 3:46 pm

      5 stars
      Valentina! what a fun holiday twist on a classic. Love the contrast of the sweet cream with the sour cranberry and addictive crispy topping. Need to make this asap!

      Reply
      • Valentina

        December 13, 2023 at 11:49 am

        Yes, the topping! I hope you love it, and thanks for checking it out. 🙂 ~Valentina

        Reply
    10. 2pots2cook

      December 12, 2023 at 1:38 am

      5 stars
      Ammmmmmmaretto? Mmmmmmmmmmmm my cup of tea, definitelly!

      Reply
      • Valentina

        December 13, 2023 at 11:50 am

        So happy this sound delicious to you. I hope you love it! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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