1/3 cup (85 g) toasted chopped pecans

¼ cup (70 g) crushed graham crackers

1/3 cup (85 g) butter

½ tsp (2.5 ml) ground cinnamon

4 tbsp (60 ml) maple syrup

1 ½ cups (300 g) brie, skin removed

2 cups (450 g) cream cheese

½ cup (110 g) sugar

2 tbsp (30 g) flour

4 eggs

½ cup (110 g) maple sugar

2/3 cup (170 ml) cream

¼ cup (60 g) sun-dried cranberries

1 tbsp (15 ml) Calvados brandy

½ cup (125 ml) milk

½ cup (125 ml) cream

¼ vanilla pod

1/8 cup (30 g) maple sugar

3 egg yolks

1. Preheat oven to 350°F (180°C) on convection setting.

2. Mix together all ingredients and press firmly into a 10-inch (25 cm) cake pan. Bake for 10 minutes.


3. Cut brie into small pieces and place in a large saucepan. Add cream and heat until cheese melts. Strain through a fine sieve and cool completely.

4. In a mixing bowl, whisk the cream cheese with the maple sugar and white sugar until softened. Add the brie mixture and flour.

5. With an electric mixer, blend at low speed until smooth, scraping bowl often.

6. Add eggs slowly, scraping bowl after every 2 eggs. Mix until batter is smooth and lump-free.

7. Pour mix into the cake pan. Bake at 350°F (180°C) in a double boiler (water bath) for about 60 minutes or until the centre is slightly set.

8. Chill and unmould the next day.

9. Soak the sun-dried cranberries in Calvados for 30 minutes.


10. Combine milk, cream, vanilla pod and half of the sugar and bring to a boil. Remove the vanilla pod and reserve for other uses.

11. Combine egg yolks and the rest of the sugar. Gradually add small amounts of the boiling milk while stirring constantly.

12. Once the mixture is heated, pour into the remaining milk and return to the heat.

13. Stirring constantly, cook slowly until it reaches the nappe stage (see Chef’s Tip), or 175°F (80°C).

14. Remove immediately from stove and strain through a chinois, or cone-shaped sieve, directly into a double boiler in an ice bath.

15. When cool, place with the cranberries in a blender. Blend at medium speed for a few seconds.