In a medium size saucepot, combine the milk, vanilla, cinnamon, and 2 ounces of the sugar and bring to a boil.
Place the egg yolks in a separate bowl. When the milk is ready, whisk in the egg yolks with the remaining 2 ounces of the sugar, cornstarch, and flour. Mix well until everything is incorporated. Slowly add the hot milk to the egg yolk mixture and whisk constantly. Pour the mixture back into the pot and place it on medium heat. Whisk constantly until it becomes thick and it comes to a boil, then remove from heat.
Add the Camembert to the hot mixture and melt it completely. If needed, place the pot back on the stove to melt the cheese. Once the cheese has melted, strain it through a fine sieve or strainer. Place the custard into a mixer with a paddle attachment and mix it until cool or room temperature.
In a clean mixing bowl, place the egg whites and whisk until frothy. Slowly add the sugar and whisk until medium peaks. Gently fold the egg whites into the custard.
Have the souffle molds buttered all the way up the sides, and coat with sugar. Pour the mixture into the molds 3/4 of the way up. Place the molds into the oven and bake for 15 to 20 minutes.
To serve, place each souffle on a plate and serve with fruit.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Terrance Brennan, Artisanal, New York, NY