Name: Manu's Gruyère Cheese Flan Recipe - Australian Eggs
Total time: 45 min
Yield: 4
Ingredients: 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

Manu's Gruyère Cheese Flan

Preparation time 45 mins
Serves 4 people
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Publication 30 January 2020
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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.

Ingredients

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

Method

Pre-heat oven to 150°C, lightly grease 4 x 160ml ramekins and bring a kettle of water to boil.
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.
Crack the eggs into a medium bowl, season with salt and give it a good whisk. Stir in cheese.
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.
Strain the mixture through a fine sieve and into a heatproof jug.
Pour the mixture into prepared ramekins.
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.
To serve, invert flans onto plates and finish with a salad of baby herbs and greens.