Heat the milk, cream and vanilla in a saucepan over medium heat until hot (do not boil). In a bowl, whisk together the egg yolks, sugar and corn flour until smooth. Carefully pour over the hot milk mixture, whisking well. Return to the saucepan and stir over low heat for 6-8 minutes or until the mixture is thickened and coats the back of the spoon. Add the brandy, cover with clingfilm and set aside to cool.
Once cool, carefully fold through the whipped cream.
Delicious served with home-made mince pies (See Christmas Recipe Mailer # 26) or with Chocolate Stollen.
