Instructions: 1. Combine crushed biscuits and butter in a bowl. Divide mixture between eight dishes (3/4 cup capacity). press mixture firmly over bases; place on an oven tray.

2. Place extra butter and sugar in a pan; stir over low heat without boiling; until butter is melted. Add cream and cornflour blended with water. Bring to boil, simmer for about 10 minutes, or until mixture boils and thickens. Remove from heat; cool sligh tly. Stir in egg yolks.

3. Divide mixture between dishes. Refrigerate for one hour.

4. Pour milk into large bowl; sprinkle dessert whip over top. Beat with electric mixer on medium speed for 2 minutes, or until soft peaks form. Spoon mixture into piping bag fitted with a fluted tube.

5. Pipe mixture evenly over top of caramel mixture. Refrigerate for two hours. Decorate the pots with grated chocolate.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.