Gruyere Flan recipe

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  • Recipes
  • Dish type
  • Starters
  • Starters with eggs

This Gruyere cheese flan is obviously prepared with rich and nutty Gruyere. It is best to cool the pastry overnight in the refrigerator if you have the time, or you can obviously cheat and use shop-bought!

1 person made this

IngredientsServes: 4

  • For the pastry
  • 200g plain flour
  • 70g cold butter, cut into pieces
  • 60ml water
  • 1 pinch of salt
  • For the filling
  • 500g Gruyere cheese, grated
  • 200ml milk
  • 200ml double cream
  • 2 eggs
  • salt and freshly ground black pepper

MethodPrep:20min ›Cook:30min ›Extra time:2hr resting › Ready in:2hr50min

  1. Sift the flour onto a work surface. Cool your hands by running them under cold water. Form a hollow in the middle of the flour and add in the cold butter and salt. Gradually add the water. With cold hands, rub together the ingredients with your fingers until all ingredients are well mixed. Knead till soft. Form the pastry into a ball, cover with a cloth and leave for at least two hours, best overnight, in the refrigerator.
  2. Preheat the oven to 220 C / Gas 7. Grease a baking tray well with butter. Roll the pastry on a floured work surface and lay it over the bottom of a flan tin. Prick with a fork several times. Spread the grated cheese over the pastry.
  3. Beat together the milk, double cream and egg yolks, and season with salt and pepper. Pour over the cheese and bake cake in preheated oven 30-40 minutes. Surface should be well browned.

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Reviews & ratingsAverage global rating:(1)

For the pastry

  • 200g/7oz plain flour, sifted
  • pinch of salt
  • 125g/4½oz chilled butter, cubed
  • 1 medium free-range egg, beaten

For the filling

  • 1 tbsp olive oil
  • 175g/6oz streaky bacon, cut into 1cm/½in lardons
  • 100g/3½oz onions, chopped
  • 2 free-range eggs
  • 2 free-range egg yolks
  • 300ml/½ pint double cream
  • 1 tbsp chopped parsley
  • 2 tsp chopped chives
  • 1 tsp chopped thyme
  • 50g/2oz cheddar, grated
  • 50g/2oz Gruyère, grated
  • salt and freshly ground black pepper
  • small handful chive flowers, to garnish (optional)

La Lechera Flan Recipe, the Delicious Classic Milk-Based Dessert

For those who want to make La Lechera flan recipe but do not know how, the full recipe is explained below. Find out how easy it is to cook the classic milk-based dessert. It takes almost no cooking at all, and everyone can make it easily.


  • 1 can (equals approximately 12 ounces) evaporated milk
  • 3/4 white granulated sugar
  • 6 large-sized eggs
  • 1 can (equals approximately 14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extracts

Cooking Instructions:

  1. To start cooking according this La Lechera flan recipe, preheat your own to 350 degree Fahrenheit or 177 degrees Celsius for at least 10-15 minutes.
  2. Prepare a heavy-bottomed sauce pan. Heat it over medium-low heat. Add in sugar and let it melt to caramel while stirring it constantly. The time it takes for the sugar to turn into caramel is around 6-8 minutes.
  3. Once the sugar is completely melted and turned into golden brown caramel, pour it to a round pan for cake (around 9 inch diameter). Set it aside.
  4. Prepare a blender jug into the jug add in evaporated milk, eggs, vanilla extract, and the sweetened condensed milk. Blend the whole ingredients until they are all well-combined.
  5. Pour the blended mixture over the caramel on the pan. Prepare a large roasting pan, and transfer the cake pan on top of the roasting pan. Then, add the warm water (up to 1 inch) into the pan to create bain-marie.
  6. Bake the flan inside the preheated oven for 50 minutes. Once 50 minutes has passed, stick a fork to the center of the flan and if it comes out clean, the flan is fully cooked.
  7. Remove the flan pan from the water bath and then transfer to wire rack to cool down.
  8. When the flan is completely cooled down, transfer it to the fridge and let it set overnight.
  9. To serve the flan, use small knife and run the knife around the edge. Then, shake the pan until the flan comes out of the pan.

The most crucial part of this easy La Lechera flan recipe is to let the flan cooled down in the fridge overnight. This step is to make sure the flan is completely set and create its wiggly, nice texture.

Do not skip that step, and cook the flan in advanced if you would like to serve it on dinner or any special occasion. This La Lechera flan recipe should help you making a delicious one.

Reviews ( 9 )

FANTASTIC! Ignore the reviews that say this is bland or that anything at all is off kilter. I have made this many times and settled in on ordinary supermarket or Trader Joe's smoked Gouda as my favorite cheese for it. You'll have fun experimenting with whatever cheese you like, and if you make this many times, you'll get a hang for just how much egg to use (your dough may be sticky and saggy if your eggs are a bit larger than average, but press on, they will puff up beautifully). You can easily use a two spoons to drop these from the bowl onto the pan (one to scoop from the bowl and the other turned upside down to slide from the first spoon onto the pan). Thanks for this recipe!

Any thoughts on almond flour? Maybe with some psylium husk flour?

This is not a good recipe. Virtually tasteless dough balls. If you do decide to make it keep in mind that shredded gruyere cheese doesn't stick to dough. So if you sprinkle the cheese on before you put them in the oven I would recommend putting some melted butter on them first. My better advice is to find another recipe.

Red Seal Pastry Chef here. First, the video that accompanies this recipe is terrible. The dough needs to be cooked much longer than what is represented it should be cooked in a saucepan not a skillet. The recipe is not terrible however, I'm quite sure Alain Ducasse would never have baked an anemic looking pastry like this - not nearly dark enough to ensure the inside is thoroughly cooked. It is lacking salt in the worst way and definitely benefits from 1 tsp of dijon mustard. The comments about it not being cheesy enough are because of the lack of salt. This recipe needs 1 tsp of kosher salt for the above recipe (1/2 tsp table salt if that's what you use). If the dough is cooked long enough (to gelatinize the starch in the flour) then they don't slump like the pitiful example you have posted with the recipe. Come on FoodandWine! You can, and have, done better than this! Two star recipe as is

Recipe Summary

  • 1 tablespoon butter
  • 3 shallots, minced
  • 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
  • Coarse salt and ground pepper
  • 8 ounces Gruyere cheese, grated (about 2 cups)
  • 1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
  • 8 large eggs
  • 3 cups half-and-half
  • 1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.

Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.

In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.

Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

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Great recipe. When I made it again I added dry mustard ,suggested by a reviewer and some minced garlic to the roux. Yummy!

Absolutely delicious. Completely foolproof - I followed the recipe as is, no modifications and it worked out perfectly - a beautifully puffed, luxurious dinner on a weeknight!

Very pleased with how this came out, and I like this particular recipe because you can switch up the cheeses (as long as you have the same amounts) without any problems. I made this the last time as individual souffles so I could set them atop shakshuka and everyone had seconds and wanted the recipe. . I have read through the reviews (especially some frustrations) and will share some tips (for what they are worth). First, instead of lining the souffle dish with cheese and butter, I made a slurry of olive oil and corn flour and paint the dish. Olive oil has a high burning temperature and the corn flour (not meal) mean getting it out of the dish is a snap. I also dust some pankow crumbs on the bottom, which also makes it slip out quickly. None of this is required, but it makes it easy to work quickly. . Next, some people have stated the amount in the recipe was greater than their souffle dish. Consider putting a collar of oiled parchment paper on the inside of your souflle dish if you are worried. If you are making individual souffles in ramekins, I found it makes 12 (not 6) of the small ones. In fact, this recipe can be cut in half quite easily. . Finally, I wonder for some people who didn't have good luck whether they were checking the oven too much. Souffles need constant heat in a closed environment, so checking it is probably not a good idea until it's been in there for at least 25 minutes. BTW, I found that the individual souffles only take 25 minutes.

I'm not sure what I did wrong here - the soufflé is far too large for my soufflé dish and is overflowing like a volcano. As soon as I saw this I put a cookie sheet underneath to catch it but have I missed some major knowledge? Does ten cup soufflé dish not mean a ten cup soufflé dish? I measured how many cups would fit in my dish and ten was the magic number. I haven't tasted it yet but no doubt it will be delicious. Anyone explain my measurement issue?

Excellent and impressive. I attached collars to the individual souffle ramekins and they rose beautifully. Based on the advice, I cut the salt in half and added nearly a teaspoon of dry mustard. I also used white pepper to avoid specks in the souffle. Finally, the souffles can site completely prepared for 30 minutes before you put them in the oven. This allowed me to visit with my guests and not have to whip egg whites after they arrived.

Super easy and very tasty! Added a bit of dry mustard and I only added half the salt and checked for seasoning and found that it was salty enough - probably due to the salt in the cheeses. Even my crummy oven couldn't ruin it!

Have made this successfully several times. The last time, I did not have whole milk and 1% was fine. I try to separate the eggs in advance and let them sit at room temp for a while. I've changed the measurements to 6 whites and 4 yolks and reduced the other ingredients by about a third with no problem. Don't forget to leave time for the base to cool before adding the whites. Iɽ like to try freezing this, too (I hear this can be done with souffles prior to baking). Just ate leftover souffle for lunch and although it was no longer very puffy it was still quite good.

This is fantastic, as is. Filled probably a six-cup souffle dish, then put the rest in four small ramekins. The large souffle turned out the best - rose beautifully, browned perfectly on top. The small ones that I baked the following day didn't rise as much, and got a bit too brown on top. This is a keeper. Perfect for brunch - eggy and cheesy.

This is EXCELLENT. Easy to make, and the results are incomparable. I used Trader Joe's Gruyere/White Cheddar blend and their pecorino/romano/parmesan blend because that's what I had on hand. Don't omit the cayenne & nutmeg they add the perfect subtle depth of flavor. The souffle baked perfectly and came out silky smooth. I love that you can add anything else you like. chives are great, or thyme or sage, or bacon or. But just as written is yummy. Husband LOVED it too.

I have made this recipe dozens of times and it is perfect every time. I follow the recipe exactly. The batter is gorgeous and the souffle beautiful and delicious. I recommend measuring and prepping in advance so that you can work quickly.

Made recipe as it was written, and it was fast, easy and full of flavor. I used a really good Gruyere. It doesn't ask for much, so it's worth it to use a great cheese. An excellent base to get creative and build on with your favorite flavors, but truly excellent as it is.

This is one of my go-to recipes for a light lunch or dinner. I always serve it with a salad. It is the only souffle recipe I've been brave enough to make and it hasn't let me down. I do put the 10-cup souffle dish in the fridge to chill after buttering and coating with the Parmesan. If you are lucky to have any leftover. it is really yummy the next morning for breakfast.

We really enjoyed this souffle. Simple to make and great on Fri during Lent! Didnt want to buy gruyere so used an Italian shredded blend I already had along with good Parmesan. Halved the recipe and made in smaller ramekins. Served with crisp salad and we were good to go. Even meat-lover hubby was impressed.

This is the best souffle I have ever made. It is totally reliable. I have never had a failure. I've added vegetables and/or meat to it to great effect. I've halved it with success.

This is an amazing recipe! I adjusted the flavorings by using smoked paprika instead of cayenne and adding 1/2 tsp of dry mustard. Then, I substituted Tilamook sharp cheddar for the gruyere and bourbon for the white wine. After that I added the meat from 1 cooked and cleaned dungeness crab (around 6 oz. of meat total, I would guess) and 1 heaping tsp of minced fresh thyme. Due to the presence of the crab, I also added an extra 1/2 cup of milk, which caused the cooking time to be around 15 minutes longer. All that being said, it tasted absolutely wonderful! My husband and I couldn't stop eating it!

Okay, I did sub Jarlsberg (cheaper) and Romano (to make up for less flavor in the Jarlsberg) but it was super-salty. I think the recipe is good except for the salt, so I think I will try it again with half the salt. It would also be good with chopped chives and/or finely chopped ham.

This was my first attempt at making a souffle. The recipe was very easy to follow and clearly written. The results were nothing short of perfection and very impressive. Everyone loved it. I used gouda since gruyere was not readily available at my local market. I will make this again, but I will substitute crab for half of the cheese and serve it with a cucumber salad to make it more of a complete meal. I also would let it bake an additional five minutes to let it really set in the center. This was an outstanding experience!

This is over the top delicious. I love to cook but had never tried a souffle - this one is easy, easy! My husband loved it. I now add a little mustard to it and a little more cheese after making it several times. Taking a tip from another review, I make half a recipe & we share the leftover one as a great breakfast or lunch. Highly recommend.

Blahhh. The texture of this souffle was really great, but it had absolutely no flavor. I'm not sure what it needs. Goat cheese? Lots more spices? Chives? Spinach? Something! My husband drowned it in hot sauce and I drowned it in chives and plain yogurt. Still, blah. I even used just laid local eggs which have so much flavor. Wish I hadn't wasted them on this. Wouldn't make this again without adding something flavorufl

VERY simple to make, I had no idea how a souffle was made 2 days ago but I just decided I was going to do it and I did it and it was perfection!

Very good. I used Gouda which was nice. You really need to cut back on the salt, though. We love salt and this was way too salty. I would almost omit the salt altogether. This would be great with herbs or other additions like asparagus. I made a 4/5 batch to fit my 8 c souffle dish. Still could serve 3-4 with big portions. Will make again with adjustments.

This is really good - pretty easy to make. It's a good idea to store the prepared souffle dish in the freezer while making the souffle mixture. I added some chopped garlic to the melted butter and was pretty generous with the cayenne (still wasn't very detectable). I will maybe add more next time. I used a 2 1/4 QT souffle dish and it turned out fine

Fantastic! Encouraged by other first time souffle makers, I tried this one. It was de-lish!

Can you make this souffle in muffin tins instead of individual ramekins? I'll be making this for a brunch for 15 on vacation and won't have access to that many ramekins. any advice would be helpful!

I've made this several times and there are never any leftovers. My husband (who says,"scrambled eggs should have meat in them")asks for it often. It's great for brunch or dinner at our house.

To make pastry, put flour, butter and cheese in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and water, and process until mixture comes together. Knead on a floured surface and roll out until 5mm thick. Line a rectangular 27cm x 14cm x 4cm deep silicone tray with pastry. Trim edges and put in the freezer for 30 minutes.

Preheat oven to 180°C. Heat oil in a large non-stick frying pan over a medium heat. Add leek and cook until soft but not brown. Remove from pan. Thinly slice shiitake mushrooms. Trim enoki and oyster mushrooms.

Melt butter in pan over a medium heat. Add garlic and all mushrooms except enoki and oyster. Cook, stirring occasionally, for 5-6 minutes or until beginning to colour. Stir in the leaves from 3 thyme sprigs. Season.

Put silicone tray onto an oven tray. Cover bottom of pastry case with leek, then top with gruyère. Add cooked mushrooms, then arrange enoki and oyster mushrooms in patches on top.

Whisk together eggs and cream, and pour over the top. Bake for 40-45 minutes or until set and golden. Cool slightly, then carefully remove from silicone tray. Sprinkle with remaining thyme to serve.

Note: Gourmet mushroom mixes can be made up of enoki, Swiss brown, shiitake and pink or white oyster mushrooms. You can substitute any mushrooms with extra button or Swiss brown mushrooms.

Asparagus and Gruyere Flan

Certainties in life? There are many. In central Prague, for example, they come in the form of young men dressed as Mozart selling tickets to Vivaldi concerts. (No, I don't understand that either. Though come to think of it, maybe the ones flogging tickets for the Mozart gigs are in fact dressed as Vivaldi.) Anyway, this highly tenuous link relates to to seasons. Seasons and Seasonality, as Jane Austen provisionally entitled one of her novels.

The problem with seasons is that they have a habit of coming round rather fast. And every May, my heart and tastebuds gladden at the sight of English asparagus. While it may be sighted in April, as it was this year, my Fife heart is less gladdened at a price tag of £3.50 for seven stalks. By now, the price is beginning to come down. The combination of the harbinger of a season and a favourite ingredient does pose the risk of some repetition. Accordingly, while I tend to favour simple with asparagus, I am conscious of having extolled its virtues in a few previous articles. Today's recipe involves a little more effort, but is delicious.

You can call this quiche or flan or whatever. This is quite a rich version, and is in fact a close cousin to our old friend Lorraine. The recipe will be enough mixture for a 20cm tin. Ideally use one with a removable base. Remember to grease it well. A preheated baking sheet to put the tin on will avoid the dreaded soggy bottom.

For those who don't know what blind baking is, you will need a sheet of greaseproof paper large enough to line and overhang your pastry. You also need something to weight it down. This can be dried lentils or pulses or, if you're fancy, you can get ceramic beads. Your lentils or whatever can be recycled, but only for reuse as baking ballast. Do not think of cooking them, and make sure the storage jar is clearly labelled.

For the cheese I'm suggesting Gruyere, but you can substitute cheddar. Don't, however, omit the Parmesan from the topping for a little tang. If, like me, you live in a cream free household, Elmlea works equally well.


For the pastry

170g plain flour 55g butter and 30g lard (or you can use all butter or all lard) 25g grated cheddar (optional) pinch of salt very cold water (I would ice it first)

For the filling

225ml double cream 50ml milk 2 eggs, beaten 350g cooked asparagus (see below) 1 tsp Dijon mustard 125g grated Gruyere 1 - 2 tbsp grated Parmesan black pepper salt.

Cook the asparagus. Break off the woody ends (bend the stem gently and it will break at the right place). Reserve the stalks for soup or sauce. Ideally steam the stems until just al dente. If you must boil them drain them very well and dry them. Allow to cool.

Make your pastry in the usual way. You can do it in a machine, but I prefer doing it by hand - you get a better feel. The recipes will say to sift your flour into a baking bowl. I usually forget. Mix in with the salt. Rub together with the butter/lard/cheese (which should be cool) until your mixture looks like breadcrumbs. Add 2 tbsp of cold water and mix to a firm dough. You may need a little more water, but not too much. Wrap in cling film and chill in the fridge for about an hour.

Preheat the oven to 200˚C/Mark 6 and put a baking sheet on the middle shelf.

Roll the pastry to a thickness of 3 - 5mm. As a guide, a £1 coin is just under 3mm in thickness. (For a good demonstration on rolling pastry see Gordon Ramsay's video on You Tube.) Line the tin, and tuck in well at the bottom and the sides. As you'll be giving it a preliminary bake, don't trim the edges just yet. Blind bake (see above) for about 15 minutes. Check that the edges are cooked, then remove the blind, ie paper and lentils or whatever, then bake for a further 10 minutes until the base is golden.

While the pastry is baking, make the filling. Put the cream and butter in a large jug and add the eggs. Stir in the mustard and mix well. Season with a good grating of pepper and a little salt. Remember you will be using quite a bit of cheese which is salty. Mix in half of the Gruyere. Cut the asparagus into slices about 3 - 4 cm. Separate the tips from the rest.

Take the pastry from the oven and reduce the temperature to 1800˚C/Mark 4. Trim the edges of the pastry. (The reason for doing this at this stage is to avoid the risk of the pastry shrinking, and the sides not being deep enough.) Allow to cool slightly (for as long as it takes the oven to cool to the required heat). Arrange the asparagus, apart from the tips, equally on the base of the pastry. Pour the mixture into the tart. Arrange the asparagus tips neatly on top. You want them to be covered with the mix, but to be visible when the tart comes out. Sprinkle the remaining Gruyere and the Parmesan evenly on the top.

Put the tart back on the baking sheet and cook for 30-40 minutes. The top should be golden brown and lightly puffed up, and the centre firm.

Caramelized Onion and Gruyère Tart

In a large skillet, melt the butter in the vegetable oil. Add the sliced onions, cover and cook over moderate heat, stirring, until softened, about 12 minutes. Uncover the skillet and cook, stirring occasionally, until the onions are very soft and well browned, about 45 minutes longer add a little water as necessary to prevent the onions from sticking. Add the Marsala and cook until nearly evaporated. Season the onions with salt and white pepper and transfer them to a medium bowl.

Meanwhile, preheat the oven to 375°. On a lightly floured work surface, roll out the Buttery Cornmeal Pastry to a 13-inch round, 1/8-inch thick. Wrap the dough around the rolling pin and fit it into a 10-inch fluted tart pan with a removable bottom. Run the rolling pin over the rim to trim off the overhang. Prick the bottom with a fork and refrigerate until chilled, at least 10 minutes.

Line the tart shell with foil and fill with pie weights or dried beans. Bake in the center of the oven for about 25 minutes, or until the edge is golden and the center is nearly set. Remove the foil and weights, cover the edge with foil and bake for 5 minutes longer, until the shell is cooked through and golden.

Sprinkle the Gruyère into the tart shell and spread the onions on top. Bake for 10 minutes, or until the cheese is melted and the onions are sizzling. Let cool for 15 minutes. Unmold the tart, cut it into wedges and serve warm.


  1. First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
  2. Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
  3. Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.
  4. Reduce the oven temperature to 180˚C. Crisp the bacon in a sauté pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
  5. Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Add to the quiche Lorraine and top with the cheese.
  6. In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.

Recipe extracted from Mary Berry's Cookery Course, published by DK, £25. Get a copy here.