In a microwave, heat the milk and cream. Set aside.
In a bowl, combine the sugar and flour. Add the egg yolks and whisk until the mixture is smooth. Gradually add the warm cream mixture while whisking.
Bring to a boil over medium heat while whisking. Remove from the heat at the first sign of boiling. Add the vanilla.
Cover with plastic wrap directly on the surface of the hot pastry cream. Let it cool and refrigerate for about 2 hours or until completely chilled.
In a large skillet, cook the water and sugar until it caramelizes. Over a high heat, add the pears and brown for 4 to 5 minutes. Set aside on a plate. Let cool and refrigerate until completely chilled.
In a saucepan, bring the water, sugar and syrup to a boil. Cook until the mixture is golden brown. Remove the saucepan from the heat and add the cream. Bring to a boil and simmer for 1 minute. Set aside in a bowl and let cool completely.
In a bowl, whip the cream, sugar and vanilla until firm peaks form.
In a 12 cups (3 litres) glass serving bowl, 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, ¼ of the caramel and almonds. Use the remaining of the caramel for serving.
Refrigerate for 2 hours.
Overnight, the lady fingers will have absorbed more liquid and will be tastier.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.