Ingredients (Serves 4)
600ml Double Cream
175g JimJams Milk Choc Reduced Sugar Spread
Pour the cream into a non-stick saucepan and heat on low until almost boiling.
Add the JimJams Milk Choc Spread and mix until combined.
Meanwhile, beat the egg yolks until combined, but do not over beat.
Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan.
Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil. (See if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready.)
Strain the chocolate custard into four ramekins and leave to cool.