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Caramelised clafoutis with flambéed cherries


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Rate this recipe 3.3/5 (120 Votes)
Caramelised clafoutis with flambéed cherries 1 Picture


  • 450 g fresh cherries
  • 4 eggs
  • 300 ml milk
  • 80 g flour
  • 140 g sugar + a little to caramelise
  • 1 pinch of salt
  • 20 g butter + some to grease the moulds+ a little to fry the cherries
  • Kirsch


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Prepare the mixture a little in advance: Beat the eggs with the sugar and salt. Add melted butter, flour and end with the milk. Keep in the fridge.

Step 2

Wash and hull the cherries. Sauté 5 minutes in a little melted butter. Heat the Kirsch and flambé the cherries.

Step 3

In lightly buttered individual moulds, placed on a rimmed baking tray, arrange your cherries with the juice from the pan. Pour over the mixture from the fridge. Pour a little water in the bottom of the baking tray so that the water level is halfway up the moulds. Bake at 200 degrees Celsius for 30 minutes.

Step 4

Allow to cool. Before serving, sprinkle with sugar and caramelise under the grill for 3-4 minutes maximum.

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