• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Clafoutis (Cherry Flan with Ice-Cream and Pralin, Jura)

  • Recipe Submitted by on

Category: Fruit, Swiss, Desserts

 Ingredients List

  • ------------------------------CHERRY ICE-CREAM------------------------------
  • 300 g Cherries
  • 1 1/2 dl Milk; (1)
  • 1 1/2 dl Milk; (2)
  • 2 tb Kirsch
  • 4 Egg yolks
  • 80 g Granulated sugar
  • 2 dl Whipping cream


4 tb Granulated sugar
4 tb Ground almonds

700 g Cherries
50 g Granulated sugar
2 dl Milk
2 tb Sifted flour
100 g Curd cheese
1 1/2 Vanilla beans
- seeds scraped
2 Eggs
3 tb Kirsch
10 g Butter

Confectioner's sugar

Clafoutis, Cherry Flan with Cherry Ice-Cream and Pralin (Jura)

Units: 300 g = 10.75 oz; 80 g = 2.75 oz; 2 dl = 7/8 cup; 700 g = 1 1/2 lb;
50 g = 1.75 oz; 1 1/2 dl = 5/8 cup


Wash and pit the cherries. Puree in a blender with milk (1). Rub through a

Bring milk (2) and cream to a boil.

In a bowl combine eggs and sugar. Beat until light and lemon-colored.

Gradually stir in the hot liquid.

Return to saucepan. Beat over low heat until it thickens. Do not boil ! Let

Blend with pureed cherries. Freeze.


Rinse a stainless steel or marble surface with cold water.

Caramelize sugar in a small saucepan. Add the almonds and stir well.

Turn the pralin onto the cold surface and let cool. Chop finely with a


Preheat oven to 180 oC (356 oF).

Wash and pit the cherries. Transfer to a mixing bowl. Stir in sugar, milk,
flour, cream, curd and vanilla seeds.

Beat the eggs and add to mixture. Stir in the kirsch.

Butter <servings> small gratin dishes. Fill with the mixture.

Bake for 25 minutes or until golden brown.


Scoop the ice-cream with two hot tablespoons and place in center of the
flan. Dust with confectioner's sugar and sprinkle with pralin.

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