Preheat oven to 375℉. Butter four ¾-cup ramekins. Add the parmesan cheese and dust the
insides of the ramekins until the cheese fully covers the butter, then set ramekins aside.
In a medium saucepan, melt 3 tablespoons of butter over medium-low heat. Cook the butter until
it foams and then subsides, and then becomes a light amber color. Add onion, garlic, and sage;
season with salt and pepper. Cook, stirring often, until onion is softened, about 2 minutes. Stir in
flour; cook, stirring, 2 minutes.
Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove
from heat, and stir in ½ Gruyere cup cheese. Whisk in pumpkin puree, then egg yolks, one at a
time.
In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk ¼ of the
whites into cheese mixture. Using a rubber spatula, gently fold in the rest. Place ramekins on a
rimmed baking sheet. Pour mixture evenly into ramekins; sprinkle with remaining cheese. Bake
until puffed and golden brown, 15 to 20 minutes.
Recipe by Draeger’s Cooking School, Adapted from Everyday Food
Magazine
