Despite its humble beginnings, the trifle has become quite an elaborate affair. Nothing to be trifled with, really. It is a feast for the eyes as well as the palate — with layers of sponge or biscuits, fruit and custard, and either jam or fruit-flavored gelatin, all topped with whipped cream or meringue and decorated with fruit or nuts or crumbled biscuits.
What’s the difference between crème caramel and flan? Apparently nothing, when you’re talking about the dessert baked with a golden caramel sauce that tops a creamy, light yellow custard base when it's turned upside down and popped out of its ramekin. But this technical challenge is for crème caramel, and since I have pledged to tackle every challenge set before the bakers in the Great White Tent, I will do my best to create the best crème caramel I possibly can.