• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Manu's Gruyère Cheese Flan

Manu's Gruyère Cheese Flan

Forget the fancy restaurants, we asked Manu Feildel to develop a recipe ideal for spoiling your loved one for Valentine's Day in the comfort of your own home. Because nothing says "I love you" more than taking the time to prepare a beautiful meal for you and your partner to enjoy. It doesn't even have to be a complicated dish, in fact Manu says, "the simplicity of the ingredients in my flan is what makes it so special, allowing the cheese flavours to really shine."

By using a simple ingredient like eggs, and applying different cooking techniques, you can create different textures and flavours that will definitely "wow" that special someone.


  • 240ml pouring cream
  • 240ml full fat milk
  • 4 sprigs fresh thyme
  • 1 small clove of garlic, slightly crushed
  • 3 whole eggs
  • 2 egg yolks
  • 60g grated cheese, either Gruyère, Comté or Emmental
  • 60g grated Parmesan
  • Baby leaf and herb salad, to serve


  1. Pre-heat oven to 150°C, lightly grease 4 x 160ml ramekins and bring a kettle of water to boil.
  2. Pour the cream and milk into a small saucepan over a medium heat. Add garlic and thyme and heat until the mixture begins to steam.
  3. Crack the eggs into a medium bowl, season with salt and give it a good whisk. Stir in cheese. 
  4. Remove thyme and garlic from the cream. Gradually pour the hot cream into the egg mixture, whisking constantly. Pour the mixture back into a saucepan over a medium heat and whisk until cheese is completely melted.
  5. Strain the mixture through a fine sieve and into a heatproof jug.
  6.  Pour the mixture into prepared ramekins.
  7. Place ramekins in a deep baking tray and fill it with boiling water, until the water is about 1 inch off the top of the ramekins. Bake for 25-30 minutes or until the mixture is just set but still jiggles in the middle. Leave to sit for 10-15 minutes to cool slightly before serving.
  8. To serve, invert flans onto plates and finish with a salad of baby herbs and greens.

Nutritional Information

  • Serving size 246g
  • Energy 1890kJ 452kcal
  • Protein 20.4g
  • Total fat 38.3g
  • Saturated fat 22.4g
  • Carbs (total) 5.9g
  • Carbs (sugar) 5.4g
  • Sodium 428mg
  • Fibre 2g
  • Vitamin D 4.2µg

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people