Scald milk. Cool slightly and mix into sugar and flour, which have been sifted together. Add gradually to egg yolks while beating. Cook over boiling water, stirring constantly until thick. Mix in gelatin that has been softened in cold water. Remove from fire and cool.
Add nutmeg and brandy, then fold in egg whites. Pour into pie shell. Chill until firm. Top with whipped cream and sprinkle with grated milk chocolate.
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