Trifle with Pears and Caramel

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Ease of preparation: Moderate Preparation time : 35 minutes Cooking time: 20 minutes Refrigeration time: 4 hours

Preparation time:
Cooking time:
Yield: 8

In a microwave, heat the milk and cream. Reserve.
In a bowl, mix the sugar and flour. Incorporate the egg yolks and whisk until the mixture is smooth and homogenous.
Add the heated cream mixture a little by little while whisking.
Bring to a boil over medium heat while whisking. Remove from the heat at the first sign of boiling. Add the vanilla.
Put a plastic film directly on the surface of the hot pastry cream.
Let it cool down and refrigerate for about 2 hours or until the cooling is completed.

In a saucepan, bring to a boil the water, sugar and syrup.
Cook until the mixture takes on a golden colour.
Remove the saucepan from the heat and add the cream.
Bring to a boil and simmer for 1 minute. Reserve in a bowl and let cool completely.

In a glass service bowl of about 12 cups (3 litres), assemble the trifle by layering half of each of the preparations except for the caramel that will be divided into 4: pastry cream, lady fingers, pears, caramel and whipped cream.
Repeat with the remaining halves and finish with rosettes of whip cream, 1/4 of the caramel and almonds.
Use the remainder of the caramel in the service, if wanted.
Refrigerate for 2 hours.
Note: Overnight, the lady fingers will have absorbed more liquid and will be tastier.