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| 1 | Pinches saffron threads |
| 1 | 8 ounces sho pastry |
| 4 x ca. 30 g | Mild brie or similar ripe cheese |
| 1 Esslöffel | Demerara sugar |
| 6 x ca. 30 g | Curd cheese |
| 3 Esslöffel | honey |
| 4 Esslöffel | milk |
| 3 | eggs |
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Soak the saffron threads for 20 minutes in a tablespoon of hot water. Roll out the pastry and line a 10"/25cm rimmed pie plate. Use the trimmings to decorate the rim with pastry leaves or a plait, if you like. Bake blind for 10-15 minutes.
Heat the oven to 190 °C/375F/gas 5.
Put the curd cheese in a bowl, remove the rind from the brie and mix thoroughly with the curd cheese and sugar. Mix the honey, milk and saffron liquid with the cheese and beat in the eggs. Pour the mixture carefully into the pie dish and bake for 15 minutes. Turn the heat down to 170 °C/325F/gas 3 and bake for a further 20 minutes or so.
Serve warm or cold.
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