Pick the thyme off the stems and finely chop. If using dried thyme, you can skip this step. Mince the garlic. Melt the butter in a pot over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is a light golden. We want it to have taken on color but NOT for it to have developed a roasted flavor. Add in the thyme, stir it around a bit, and then pour in the cream. Reduce the cream by half. Cut the skin off the brie and put it into the reduced cream. Stir slowly until melted. You can chop the brie into pieces to help it melt faster. Let cook over low heat until melty and smooth, and season with salt and pepper to taste. Serve with anything you think would be good covered in cheese and garlic and poked onto a stick.