Preparation:
Mix 2 cups milk, cornstarch, and Equal¨ in a small saucepan; heat to
boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl.
Mix about half the milk mixture into the eggs; then add this egg mixture to
remaining milk in saucepan. Cook over low heat until slightly thickened, 1
to 2 minutes, stirring constantly. Remove from heat and stir in vanilla and
cinnamon. Cool to
room temperature; refrigerate until chilled,or until serving time. Stir 2
cups milk into custard mixture; serve in small glasses or punch cups.
Sprinkle lightly with nutmeg.
Variation: If desired, 1 to 1 1/2 teaspoons rum or brandy extract can be
stirred into the eggnog.
Makes 8 servings. |
