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1
Preheat oven to 350 degrees F.
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2
In a medium size saucepot, combine the milk, vanilla, cinnamon, and 2 ounces of the sugar and bring to a boil.
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3
Place the egg yolks in a separate bowl.
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4
When the milk is ready, whisk in the egg yolks with the remaining 2 ounces of the sugar, cornstarch, and flour.
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5
Mix well until everything is incorporated.
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6
Slowly add the hot milk to the egg yolk mixture and whisk constantly.
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7
Pour the mixture back into the pot and place it on medium heat.
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8
Whisk constantly until it becomes thick and it comes to a boil, then remove from heat.
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9
Add the Camembert to the hot mixture and melt it completely.
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10
If needed, place the pot back on the stove to melt the cheese.
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11
Once the cheese has melted, strain it through a fine sieve or strainer.
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12
Place the custard into a mixer with a paddle attachment and mix it until cool or room temperature.
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13
In a clean mixing bowl, place the egg whites and whisk until frothy.
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14
Slowly add the sugar and whisk until medium peaks.
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15
Gently fold the egg whites into the custard.
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16
Have the souffle molds buttered all the way up the sides, and coat with sugar.
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17
Pour the mixture into the molds 3/4 of the way up.
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18
Place the molds into the oven and bake for 15 to 20 minutes.
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19
To serve, place each souffle on a plate and serve with fruit.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
