Riz au lait with crème anglaise and caramel tuiles

Cook the rice as in the first recipe with less liquid, so it is firmer.

Heat the milk, cream and sugar to 45C.

Add the egg yolks and blend, in a narrower container to avoid splashing.

Return everything to the saucepan and cook to nappe over medium heat, stirring constantly, without boiling, until it reaches 84 to 86C.

Mix the crème anglaise into the still-warm rice.

For the tuiles, make a dry caramel in a very hot pan, stirring from time to time until brown.

Spread it quickly as thin as possible, break it and reduce it to a powder.

Sift the caramel powder into rounds on parchment or a silicone mat (transcribed "s'il pâte") and bake at 180 degrees for just two minutes without letting it melt; cool and it lifts off by itself.