Candied Camembert Food

CAMEMBERT SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• 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.

BAKED CAMEMBERT

Steps:

• Heat oven to 200C/180C fan/gas 6.
• Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure.
• Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.
• Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.