• 1/10 g/50 saffron filaments or 1 sachet powdered saffron
• 1 short crust or sweet short crust flan case, baked blind
• 250 g/9 oz Brie, rind removed
• 250 g/9 oz cream or curd cheese
• 3 tablespoons honey
• 4–5 tablespoons milk
• 3 eggs

Start by blind-baking either a plain or a sweet short crust flan case following the instructions on p.66. Use a 25 cm/10 inch rimmed pie plate, using the trimmings to decorate the rim with pastry leaves or, if you prefer, a plait. When it is cooked, remove from the oven, take out the beans and paper and allow the pastry case to cool. Meanwhile, soak the saffron for 20 minutes in a tablespoon of hot water.

Put the Brie in a bowl and mix it thoroughly with the cream cheese. Melt the honey with the milk, stir in the saffron liquid and the cheese and beat in the eggs. Pour the mixture carefully into the pie dish and bake in an oven pre-heated to 190°C/375°F/gas mark 5 for 15 minutes, then reduce the heat to 170°C/325°F/ gas mark 3 for a further 20 minutes or so. Serve warm or cold, dusted with a little icing sugar, perhaps with clotted cream.