Instructions: Mix 2 cups milk, cornstarch and Equal in small saucepan; heat to boiling; boil stirring constantly for 1 minute.

Beat eggs in medium bowl. Mix about half of milk mixture into 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.

This recipe yields 8 servings.

Serving size: about 1/2 cup.

Variation: If desired, 1 to 1 1/2 teaspoons rum or brandy extract can be stirred into the eggnog.

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