Whisk together the egg yolks, 1/2 cup brown sugar, and cornstarch. Set aside.
In a heavy-bottomed saucepan, add the milk and remaining 1/4 cup brown sugar. Whisk and bring to a low boil. Remove from heat.
Temper the milk into the egg yolk mixture by adding a tablespoon at a time, whisking after each addition. After you've added about 2-3 tablespoons, very slowly pour the rest of the milk into the mixture. Whisk continuously and transfer back to the saucepan.
Bring the mixture to a simmer and allow the custard to thicken. Be careful not to over simmer or clumps may form. Strain the custard through a mesh strainer, whisk in the lemon juice, vanilla extract, salt, cream cheese and goat's cheese, cover, and refrigerate to thicken. This will take between 2-4 hours.
Meanwhile, prepare your whipped cream.
Combine the heavy cream, confectioner's sugar, and vanilla extract in a large bowl. Mix with a hand mixer until the mixture is thick. Cover and refrigerate.
When the custard has slightly thickened and chilled, fold in half of the whipped cream gently. At this point you may place it back in the fridge to chill some more or start assembling your trifles.
Assemble your trifles by layering strawberry and chamomile jam, vanilla custard, whipped cream, and angel food cake in small jars or glasses. Serve immediately and enjoy!