Clafoutis (Cherry Flan with Ice-Cream & Praline)

This cherry clafoutis is a showstopper dessert with three handmade components: a kirsch-spiked cherry custard flan baked golden in individual gratin dishes, topped with a scoop of homemade cherry ice cream and a sprinkle of crunchy almond praline. It’s a Swiss-French project that takes about two hours, and every minute shows in the final plate.

The flan is a classic clafoutis batter: pitted cherries folded into a mixture of eggs, milk, cream, flour, curd cheese, and scraped vanilla bean seeds. The curd cheese adds a subtle tang and richness that sets this apart from simpler versions. Kirsch (cherry brandy) stirred in reinforces the cherry flavor with a warm, boozy note that lingers.

The homemade cherry ice cream starts with a proper custard base. Cherry puree strained into a cooked egg yolk-cream-milk custard, then frozen. It’s intensely fruity and creamy, nothing like store-bought cherry ice cream with its artificial coloring.

The praline is pure sugar caramelized in a pan with ground almonds, then cooled on a cold surface and chopped fine. It adds a bittersweet crunch that contrasts the soft flan and cold ice cream.

Chef Tips

• Pit the cherries thoroughly. Biting into a pit in a custard flan is a real mood killer
• Heat the custard for the ice cream over low heat and stir constantly. If it boils, the eggs scramble and you’ll need to start over
• Rinse the surface with cold water before pouring the hot praline. This prevents sticking and speeds cooling
• Bake the flan until golden but still slightly jiggly in the center. It sets as it cools

Variations

• Use dark sweet cherries instead of sour for a sweeter, less tangy flan
• Replace kirsch with amaretto for an almond-cherry flavor combination
• Skip the homemade ice cream and use a quality store-bought vanilla to save time while still impressing