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 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
- 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
- Preheat the oven to 325°F and adjust a rack to the center.
- Add the cranberries to a small sauce pan.
- 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.
- 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 1/2 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.