Step 1

To make custard cream, place pudding mix, milk and cream in a bowl and beat with hand-held beaters until thick. Refrigerate for 30 minutes to set.

Step 2

Preheat the oven to 210C. Line an oven tray with baking paper.

Step 3

Place milk, water, butter and sugar in a medium saucepan and heat until butter melts. Add flour and beat with a wooden spoon for 4 minutes, stirring constantly. Remove from heat and allow to cool slightly. Add eggs gradually, beating to combine, until you have a smooth paste - you may not need all of the eggs. Place dough in a piping bag and pipe 5cm circles onto the prepared tray. Use a wet finger to gently press the top down to create a smooth dome.

Step 4

Place in the oven and drop the heat to 170C. Bake for 20-25 mins until puffed and golden. They should feel hollow when you tap on the base. Remove and allow to cool completely.

Step 5

Melt Caramilk in the microwave in short bursts until smooth.

Step 6

Use a small sharp knife to gently cut the profiteroles in half. Spoon or pipe custard cream onto the bottom half, then replace the top. Drizzle melted Caramilk over and serve.