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.