Bake shells at 400 degrees until fully brown.  Cool.  In heavy 2 to 3 quart saucepan (off heat), beat egg, extra yolk and sugar with whisk until mixture turns pale yellow.  Add flour and salt and beat until well blended.

Beat in gelatin and vanilla, then slowly pour in hot milk in a thin stream, beating constantly. Cook over medium heat, stirring with a whisk, until smooth and thick.  Do not allow custard to boil--if it gets too hot, remove from heat for a few seconds.  If it becomes lumpy, beat until smooth.

Pour custard into large mixing bowl and chill.  When slightly solidified, whip cream until it holds soft peaks.  Fold cream into custard and beat to remove lumps.  Pour into cool shells.

In small saucepan, warm jelly, pear brandy and water until thinned to proper consistency. Allow to cool.

Meanwhile, arrange kiwis on custard in concentric circles, to completely cover top.  Spoon cooled glaze over kiwis.  Refrigerate for two hours, more or less, until custard is firm.