Instructions
Arrange the ladyfingers, rounded side out, snugly around the sides of a one-quart Charlotte mold.
Sprinkle with the brandy and set aside.
Heat the milk in a saucepan over medium heat until bubbles form around the edges of the pan.
While the milk is heating, mix the gelatin and water and let rest for .
In a large bowl, beat the egg yolks and sugar together with a hand mixer at medium speed for or until thick and pale.
Gradually pour the hot milk into the egg-sugar mixture and stir to blend ingredients thoroughly.
Return this mixture to the saucepan and cook over low-medium heat for or until thick enough to coat the back of a spoon.
Add some of this hot mixture to the gelatin and stir to dissolve the gelatin.
Spoon the dissolved gelatin back into the saucepan and blend ingredients thoroughly.
Stir in the vanilla extract.
Let the mixture cool in the refrigerator (or place the pan in a bowl of ice water to let it cool more quickly).
Whip the cream until thick.
Fold into the cooled custard.
Pour into the ladyfinger lined mold.
Refrigerate until well chilled.
Unmold and decorate the top with glaceed fruit, fresh fruit or jam Makes 8 servings