Food for Soul

Recipe: This Jacques Pepin dish is a cross between a souffle and flan

This dish, which Jacques Pepin calls a “soufflan,” is made with four eggs, cottage cheese, whipped cream cheese and minced chives. (Photo by Nick Koon)

By CATHY THOMAS | | Orange County Register

PUBLISHED: May 8, 2021 at 10:38 a.m. | UPDATED: May 8, 2021 at 10:39 a.m.

In his cookbook dedicated to dishes that parents can cook with their children (or grandparents with their grandchildren), culinary guru Jacques Pepin explains that this easy-to-make egg dish is neither a classic flan or a traditional souffle. In his “A Grandfather’s Lessons: In the Kitchen with Shorey” (Rux Martin, $30) he writes that it’s “a mixture of the two and could be called a ‘soufflan.’”

Serve this dish right out of the oven and it will be puffy. Or, cool to lukewarm and it will deflate. It’s delicious either way and makes a welcome centerpiece for brunch or a simple dinner along with a mixed green salad tossed with an herbaceous vinaigrette.

Jacques Pepin’s Easy ‘Soufflan’

Yield: 4 servings


One 16-ounce container cottage cheese

One 8-ounce container whipped cream cheese

4 large eggs

1/4 teaspoon salt

Freshly ground black pepper to taste

3 tablespoons minced fresh chives

1 1/2 teaspoons extra-virgin olive oil


1. Adjust oven rack to middle position. Preheat oven to 375 degrees.

2. Place cottage cheese, cream cheese, eggs, salt and pepper in a food processor; process 10 to 15 seconds, or until smooth and well blended. Add chives and pulse once or twice to combine.

3. Rub a 4- to 5-cup gratin dish (oval baking dish) with olive oil. Add mixture from food processor. Place gratin dish on a rimmed baking sheet and bake 40 to 45 minutes, or until mixture is set. Serve immediately or allow to deflate and serve lukewarm.

Source: Adapted from “A Grandfather’s Lessons: In the Kitchen with Shorey” (Rux Martin, $30)

Have a cooking question? Contact Cathy Thomas at


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