Cranachan is a classic Scottish dessert made with whipped cream, fresh raspberries, Scotch whisky and toasted oats.
Table of Contents
- How to make your own Cranachan at home
- Warm Cranachan Recipe
- Ingredients for Cranachan
- How to make authentic Cranachan
- How to serve Cranachan
- Storage
- Frequently Asked Questions
- More global dessert recipes
- Latest Recipes
How to make your own Cranachan at home
Cranachan is a traditional Scottish dessert made from simple ingredients: raspberries, cream, whisky and oats. This version keeps the classic flavors but turns them into a warm, comforting parfait. Steel-cut oats are soaked in half-and-half and whisky, then gently warmed. Fresh raspberries are reduced into a bright sauce. Instead of only using double cream, a whisky-scented crème anglaise is made with vanilla and nutmeg for richness. Finally, toasted, caramelized steel-cut oats and hazelnuts add a crunchy topping.
This Cranachan is perfect for a dinner party or Burns Night celebration — familiar Scottish flavors presented with a refined twist.
Warm Cranachan
Ingredients
Whisky Soaked Oats
- 1 cup steel cut oats
- 1 cup half and half
- 4 tsp whisky
- 1 tbls vanilla
Raspberry Sauce
- 18 raspberries for garnish
- 1 cup fresh raspberries
- juice of half a lemon
- 1/4 cup sugar
Crispy Oats
- 1/4 cup steel cut oats
- 1/4 cup chopped hazelnuts
- 1 tbls brown sugar
- 1 tbls granulated sugar
- nutmeg, zested
Whisky Crème Anglaise
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 1 whole nutmeg seed
- 1 tbls vanilla bean paste
- 2 large egg yolks
- 1/3 cup sugar
- 1 tbls whisky
Instructions
Whisky Soaked Oats
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Combine: Mix 1 cup steel-cut oats with the half-and-half, whisky and vanilla in a bowl. Cover and refrigerate for at least 12 hours.
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Heat: Transfer to a small pot and warm over medium heat for about 5 minutes, until heated through. Set aside.
Raspberry Sauce
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Cook: Simmer 1 cup fresh raspberries with lemon juice and sugar in a small pot over medium heat for about 5 minutes.
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Strain: Pass the mixture through a sieve, discarding seeds. Reserve the smooth sauce.
Crispy Oats
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Melt: In a skillet over medium-low heat, combine oats, hazelnuts, brown sugar, granulated sugar and nutmeg. Stir as the sugar melts and coats the oats. When caramelized, spread onto waxed paper to cool and crisp.
Whisky Crème Anglaise
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Whisk: Heat the milk, cream, grated nutmeg and vanilla in a pot until small bubbles form around the edge (about 170°F). Remove from heat.
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Whisk: In a bowl, whisk the egg yolks and sugar until pale.
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Temper: Slowly whisk hot milk into the yolks, then return the mixture to the pot. Cook over medium heat until it coats the back of a spoon (about 185°F). Avoid overheating to prevent scrambling.
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Strain: Pass the custard through a sieve into a bowl, then stir in the whisky. Set aside to cool slightly.
Assembly
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Spoon: Divide the warm whisky-soaked oats among six parfait or sundae glasses.
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Pour: Spoon the raspberry sauce over the oats.
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Pour: Top with the whisky crème anglaise.
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Top: Finish with crispy oats and three fresh raspberries per serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Ingredients for Cranachan
Whisky Soaked Oats
- Steel-cut oats: Soaked in whisky and half-and-half to create a creamy oat layer.
- Half and half: Gives a rich, creamy texture to the oats.
- Whisky: Use a good Scotch or substitute rum if preferred.
- Vanilla: Adds warmth and depth to the oats.
Raspberry Sauce
- Fresh raspberries
- Lemon juice
- Sugar: Balances the tartness of the raspberries.
- Extra raspberries for garnish
Crispy Oats
- Steel-cut oats: Caramelized for a crunchy topping.
- Chopped hazelnuts: For added crunch and flavor.
- Brown and granulated sugar: For caramelization.
- Nutmeg: A subtle warm spice.
Whisky Crème Anglaise
- Whole milk: The liquid base for the custard.
- Heavy whipping cream: Adds richness.
- Whole nutmeg seed: Grated for warm aroma.
- Vanilla bean paste: Intensifies vanilla flavor.
- Large egg yolks: Thicken and enrich the custard.
- Sugar: Sweetens the custard.
- Whisky: Stirred in at the end for flavor.
Substitutions: Rum can replace whisky; rolled oats can be used instead of steel-cut oats if desired.
See the recipe card above for servings and the complete ingredient list.
How to make authentic Cranachan
Whisky Soaked Oats
- Combine: Mix oats, half-and-half, whisky and vanilla, cover and refrigerate for at least 12 hours.
- Heat: Warm briefly in a pot before assembling.
Raspberry Sauce
- Cook: Simmer raspberries, lemon juice and sugar for about 5 minutes.
- Strain: Press through a sieve to remove seeds and reserve the sauce.
Crispy Oats
- Melt: Cook oats, nuts and sugars in a skillet over medium-low heat until the sugar melts and coats the ingredients. Spread on waxed paper to cool and crisp.
Whisky Crème Anglaise
- Whisk: Heat milk, cream, nutmeg and vanilla until small bubbles form around the edge, then remove from heat.
- Whisk: Beat egg yolks and sugar until combined.
- Temper: Slowly whisk hot milk into the yolks, return to the pot and cook until the custard coats a spoon. Do not overcook.
- Pour: Strain the custard into a bowl.
- Stir: Mix in the whisky and set aside.
Assembly
- Spoon: Divide the whisky-soaked oats among six glasses.
- Pour: Add raspberry sauce over the oats.
- Pour: Top with crème anglaise.
- Top: Finish with crispy oats and three fresh raspberries each.
How to serve Cranachan
Serve Cranachan in parfait or sundae glasses, layering warm whisky-soaked oats, raspberry sauce, crème anglaise and finishing with crispy oats and fresh raspberries.
Storage
Store leftover Cranachan in an airtight container or covered parfait glasses in the refrigerator for 2–3 days. Keep the crispy oat topping separate if you want it to stay crunchy.
Frequently Asked Questions
Cranachan originated as a way to celebrate the raspberry harvest and is now commonly served at Burns Night suppers, honoring the Scottish poet Robert Burns.
It has also been called cream crowdie in some sources.
The Gaelic root is associated with churning, reflecting traditional dairy preparations.
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