2 tablespoons (30 ml) cornstarch

1/2 cup (125 ml) sugar

1 egg

13/4 cups (430 ml) eggnog (see recipe)

In a saucepan off the heat, combine cornstarch and sugar. Add egg and mix thoroughly. Stir in eggnog.

Bring to a boil over medium heat while stirring and scraping the bottom of the pan. Simmer for about 1 minute or until mixture thickens.

Remove from the heat. If necessary, pass through a sieve and pour into a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate while preparing crust.

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