I tackled this recipe on a day off from work--that's the only way you could do it. All the steps are easy, but they are time consuming.
I had a problem with the caramel sauce--I followed the instructions precisely, but my sauce was very thin--thicker than milk, but not "caramelly" enough. I had to simmer the sauce for an entire additional HOUR to get the sauce you see in the photo. My husband enjoyed flaming the meringue. The flavor of this dessert is terrific. I would do it again for a special occasion.
