Step 1

Spoon custard into a piping bag fitted with a plain 5mm nozzle. Press nozzle into base of a profiterole and gently fill with custard. Repeat with remaining profiteroles and custard. Place filled profiteroles on a tray and chill for 10 mins.

Step 2

Caramel: Place caster sugar and water in a small saucepan. Stir on low heat for 2-3 mins until sugar dissolves. Increase heat to high and boil without stirring for 3-5 mins until caramel is golden.

Step 3

Invert ice cream onto a large platter. Stack profiteroles around ice cream using a little caramel to secure. Drizzle over remaining caramel and serve immediately.