This is the Honeyed Fruit Jardinière with Brie recipe.
- Prep: 50 min
- Cooking: 13 min - 15 min
- 1 1/3 cups (330 mL) Milk
- 3 tbsp (45 mL) honey
- 3 egg yolks
- 3 tbsp (45 mL) all-purpose flour
- 1/2 tsp (2 mL) vanilla extract
- 1/2 cup (125 mL) diced Canadian Brie with the rind removed
- 1 baked 9-inch (23 cm) pie shell or 12 baked tart shells
- Fresh fruit according to the season (strawberries, peaches, raspberries, apricots, pears, grapes, etc.)
In a saucepan over medium heat, heat milk until it steams.
Beat honey and yolks at high speed for 2 minutes or until thick, creamy and lemon-coloured. Beat in flour.
Stir a little hot milk into yolk mixture to temper. Stir yolk mixture into remaining milk and continue cooking over low heat without boiling, stirring constantly with a whisk, for 7 to 10 minutes or until thick.
Remove from heat and stir in vanilla and cheese. Stir until cheese is completely melted. Pour this custard into a bowl and cover surface with plastic wrap. Cool for 30 minutes at room temperature. Spread evenly in pie shell and arrange fruit on top.Assemble dessert no more than a few hours before serving.
Tip: Removing the rind from Brie is easier when the cheese is very cold. Dip the knife in hot water and the cheese will not stick to the blade.
Variations: For a special scent, try replacing vanilla with saffron, freshly grated nutmeg or powdered ginger.
For a change of taste, replace Canadian Brie with Camembert.