Pumpkin Parmesan Souffles

Instructions

1. Melt butter in a large saucepan over medium heat. Add shallot; cook and stir for 3-4 minutes or until crisp-tender. Reduce heat to medium-low. Whisk in flour and salt until light brown. Gradually whisk in milk and sage. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low. Gradually stir in 1 cup Copper Kettle until melted. Transfer to a large bowl.
2. Separate eggs. Place egg whites into a large bowl; let stand for 30 minutes at room temperature. Meanwhile, lightly beat 4 egg yolks in a bowl. (Save remaining egg yolks for a different recipe.) Whisk 1/3 cup hot cheese sauce into the beaten egg yolks. Return all to cheese sauce in bowl, whisking constantly. Whisk pumpkin into cheese sauce until smooth. Cool completely, about 30 minutes.
3. Heat oven to 375°F. Grease eight 6-ounce souffle ramekins. Dust with remaining parmesan cheese, distributing cheese evenly on bottoms and sides. Place on a 15 x 10-inch baking pan.
4. Beat egg whites with cream of tartar on high speed until stiff peaks form but not dry. With a rubber spatula, gently fold a quarter of the egg whites into the pumpkin mixture. Gently fold in remaining whites.
5. Transfer to prepared ramekins. Bake for 18-22 minutes or until tops are puffed and golden brown. Serve immediately.