Arroz con Leche

Rice Pudding:
• 4 qt of milk
• 1 qt of heavy cream
• 400 gr of sugar
• 160 gr butter diced
• 180 gr rice
• 2 vanilla beans

Lemon skin purée:
• 120 gr of lemon zest
• 40 gr sugar
• 20 gr water
• 130 gr of lemon juice
• 28 gr of butter

Rice Pudding:

• Mix heavy cream, milk and vanilla beans (cut in half and the inside removed). Bring to boil
• Pass the mix through the chinoise
• Put 8 oz of the mix in a rondo. Cook until the liquid is reduced to ¼
• Add 8 oz ladles of the mix and keep reducing to ¼ every time. Cook slowly and once you have a quart left add it, bring to coil and cook for about 3 more minutes. Then remove from the heat, add sugar and the diced butter and emulsify. The mixture should be a little loose, otherwise once it cools it will be too thick.
• Cool down with plastic film on top. Set aside in cooler. Once cold portion in 5 oz pint containers. Lable and date.

Lemon Skin Purée:

• Blanch the lemon zest 4 times using new water each time (the water gets bitter). Cook each time for about 3 minutes. After finishing the process the lemon zest should be soft, otherwise when we make the purée it will not be smooth.
• When still hot, blend the lemon zest with the lemon juice, water and sugar until very thin
• Emulsify with the butter
• Portion in small containers and keep in cooler

Final Presentation
• Place the rice pudding in a flan casserole
• Put about 10 small dots of lemon purée on top
• Grate lime zest on top using a microplane and a tsp of almond crumble
• Serve on top of a small cheese board