Creme Caramel

Mix the cornstarch and milk to a smooth cream. Reserve. Put the sugar into a heavy saucepan, and cook over the lowest possible heat, stirring constantly, until the sugar has melted and is golden brown and bubbly. Do not brown or scorch. Remove from the heat and stir in the hot milk. The sugar will lump, but the lumps will dissolve. Stir the mixture until the sugar has dissolved; if necessary, stir over low heat.

Beat the egg yolks with 3tbsp of the hot milk mixture. Stir the egg yolks into the mixture in the saucepan. Gradually stir in the cornstarch mixture. Cook over low heat, stirring constantly, until smooth and thickened. Cool; stir in the brandy. Chill.

Fold in the whipped cream. Spoon into a glass serving dish or into individual dessert dishes. Sprinkle with toasted nuts. Serve with plain, crisp cookies.