For the Malabi:

Cup of Yum
1. Combine the milk, cream, and sugar in a large pot over medium heat.
2. While you're watching for your milk not to boil over, dissolve the cornstarch in the water.
3. Once the milk comes to a boil, quickly whisk in the cornstarch along with the rose water and immediately remove from the heat.
4. Pour the malabi into four individual serving cups or ramekins and refrigerate for at least 6 hours.

For the sauce:

1. Mix together the marmalade and water in a small saucepan.
2. Bring to a boil, then lower the heat to simmer and reduce to a little more than half, 20 to 25 minutes, stirring often to prevent the bottom from burning and the mixture from boiling over. If the foam looks like it's about to flow over, simply remove the saucepan from the heat for a few seconds and give it a quick stir before placing it back over the heat.
3. When the mixture has a thick, syruplike consistency, stir in the brandy and cook for another 5 minutes.
4. Remove the sauce from the heat and let cool in the refrigerator until ready to use. Just put it back on the stove over low heat and your sauce will melt right back to an ooey-gooey consistency.

To serve:

1. Serve the malabi straight from the cups with a generous drizzle of the orange marmalade sauce and throw in a handful of chopped peanuts or pistachios and coconut flakes if you wish.