Serves: 4
Preparation time: 10 minutes
Setting time: 4 hours


  • 1 box staffords Crème Brûlée Instant Dessert Mix
  • 16 small choux puffs
  • 125ml white sugar
  • 50ml water
  • Mint and pearl dragees to serve


  1. Make the Crème Brûlée according to pack instructions and allow to set in the refrigerator.
  2. To serve; Pipe or spoon the crème mixture into the choux puffs.
  3. In a small saucepan, heat the water and sugar until it caramelizes, either dip each puff into the caramel or pull the caramel with a fork to form spun sugar. Top with fresh mint and pearl dragees.


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