Put sugar, eggs, cornstarch (maize starch), wine and juice of one lemon in a saucepan. On the kitchen stove, whisk the mixture over low heat until it is firm. Remove from the kitchen stove just before boiling. Cool. Stir occasionally to prevent a skin from forming. Fold the whipped cream and brandy loosely into the cold cream. Remove from the refrigerator to the table when cooled.
When to serve:
Sunday dinner.
Menu 1/180
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