Heat the milk to lukewarm (about 104°F, 50°C). Put the brandy and sugar into a china serving dish with nutmeg to taste. Pour in the milk and stir well to blend the flavours. Stir in the rennet, and leave the milk in a cool place to set. This junket should be served with a covering of thick cream, topped with a sprinkling of Demerara sugar and a little more brandy.