Preserve the Parmigiano Reggiano crust and cut it into pieces, then grate the cheese. Melt the butter in a large pan, cook the onion gently for about three minutes until it is soft, but not browned. Add the pumpkin, vegetable stock and Parmesan crust. Bring to a light boil ...

Beat the eggs and add the Parmigiano Reggiano, milk, cream, salt and, if desired, pepper. Mix well with a whisk, so as to avoid the formation of lumps, and pour the mixture into small, previously buttered aluminum molds. Place on a baking sheet covering with plastic wrap and cook ...