Savory Pumpkin Souffle with Sage and Brown Butter
Difficulty: Intermediate
Cook Time: 1 hr
Serves: 4
Attribute: Draeger’s Cooking School, Adapted from Everyday Food Magazine
Ingredients
- 3 tablespoons butter, plus more for baking dishes
- 2 tablespoons grated parmesan cheese
- ½ small yellow onion, finely chopped (½ cup)
- 1 small garlic clove, minced
- 1 teaspoon fresh sage, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 tablespoon unbleached all-purpose flour
- 1/2 cup whole milk
- 3/4 cup coarsely grated Gruyere cheese
- 1 cup canned pumpkin puree
- 3 large eggs, separated
Directions
Preheat oven to 375F. Butter four 3/4-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.
