Related Recipes
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerFor a better browsing experience, this site has been optimized for Chrome on your device.
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
It will be used to make checkout faster in the future! You can modify it at any time.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
In a saucepan over medium heat, heat milk until steaming.
Beat honey and yolks on high speed for about 2 minutes, until thick, cream and lemon-coloured. Add flour and beat in.
Pour a little hot milk into yolk mixture to temper. Add yolk mixture to hot milk and continue cooking over low heat for 7 to 10 minutes, stirring constantly, until thickened. Do not boil.
Remove from heat and add vanilla and cheese. Stir until cheese has completely melted.
Pour this mixture (a crème pâtissière) in a bowl and cover surface with plastic wrap. Cool for 30 minutes at room temperature. Spread in pie or tart shells and arrange fruit on top. Assemble no more than a few hours before serving.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.
Sorry, an error has occurred. Please refresh the page.