Kriek Cherry Clafoutis with Brugse Zot Glaze

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate French-Belgian dessert featuring plump cherries baked in a light custard, finished with a tart kriek-infused glaze that complements the fruit's sweetness. This Belgian-inspired recipe, ready in about 60 minutes, layers Kriek lambic, Fresh pitted cherries, All-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Belgian cuisine 320 cal/serving

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Ingredients

1/2 cup Kriek lambic
2 cups Fresh pitted cherries
1/2 cup All-purpose flour
3 tbsp Granulated sugar
2 large Eggs
1/2 cup Whole milk
2 tbsp Brugse Zot beer
2 tbsp Unsalted butter

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Instructions

Step 1: Preheat oven to 375°F (190°C) and butter a 9-inch baking dish. Arrange 1 1/2 cups pitted cherries evenly in the dish.
Step 2: Whisk 1/2 cup kriek lambic, 1/2 cup whole milk, 2 large eggs, 3 tbsp sugar, and 1/2 cup all-purpose flour in a bowl until smooth and no lumps remain, then pour over cherries.
Step 3: Bake for 35-40 minutes until the center is set and edges are golden, then let rest for 10 minutes. While baking, melt 2 tbsp unsalted butter in a small saucepan over medium heat, add 2 tbsp Brugse Zot beer, and simmer for 3 minutes until slightly thickened.
Step 4: Drizzle the warm beer glaze over the clafoutis and top with remaining 1/2 cup cherries before serving.