Add the gelatine to a little hot water to dissolve. Separate the egg yolks from the whites (use your fingers, or a pierced spoon—it's easy). Beat the whites to a firm froth. Stir the yolks and the sugar together in a saucepan, heating them gently.
Stir in the milk slowly, gently bringing the mixture to the boil. Just as the mixture comes to the boil, stir in the gelatine.
Gently fold in the egg whites, allow to cook for a minute, and add two teaspoons of vanilla essence (or more or less to taste).
Put the mixture into a serving dish and as it cools, stir in the brandy. Leave it to set overnight.
"When you serve it, top it with a dollop of Cornish clotted cream," advises Mary. Wonderful!
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