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Cranberry Amaretto Crème Brûlée -- It's rich, creamy and full of delicious bites of fruit. Beautifully presented, this is an elegant and festive dessert for the holiday season.

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.)

Course Dessert
Cuisine French
Keyword fresh fruit desserts, festive holiday desserts
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 4
Calories 674 kcal
Author Valentina K. Wein


  • 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


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

  2. Add the cranberries to a small sauce pan.

  3. 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.

  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve!