Cherry flan with liqueur (Clafouti à la liqueur) from Mastering the Art of French Cooking, Volume One (page 656) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Cognac for kirsch.

  • deboChicago on June 18, 2020

    Have made this twice in two months (cherry season!). So easy and delicious. Great for guests. Leftovers rapidly deteriorate in quality by the third day.

  • Bloominanglophile on October 23, 2013

    I haven't made this recipe in awhile, but I used to make it every cherry season for quite a few years. I always pit the cherries, but someday I will leave them in to see if I can detect a difference in flavor! This is an easy recipe--it just takes time to pit the cherries.

  • TrishaCP on July 01, 2013

    I had execution issues with this dish that are entirely my own fault, and not Julia's! (I think my CSA eggs are smaller than large eggs, and I also should have used a pie dish to bake the clafouti.) But I love any type of boozy cherry dessert and this definitely fits the bill- use the variation without any type of liquor if you want a more pure cherry taste. (Flagged by experts as one of Julia's top 100 recipes.)

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