Short-grain rice (paella-style or pudding rice) cooks slow in a mix of water then whole milk, infused with cinnamon stick and lemon zest. Once the rice is tender, sweetened condensed milk goes in for richness and sweetness, along with vanilla and a pinch of salt. Cooked a little longer until creamy and just-thick (it firms further as it cools). Optional finish with butter or egg yolk; dusted with cinnamon to serve.
A dry caramel is made by melting sugar to a deep amber and poured into the bottom of a flan mould (or individual ramekins). A custard of whole eggs, condensed milk, evaporated milk, vanilla and a pinch of salt is whisked together (no whipping, no air bubbles), poured over the set caramel, and baked in a water bath at low heat until just set with a slight wobble in the centre. Chilled overnight; inverted to serve, the caramel sliding down the sides in a glossy sauce.
A simple egg sponge bakes in a deep tin (no butter, no oil; the cake stays light so it can drink). While still warm, it's pricked all over and a mixture of three milks is poured over the top: evaporated, sweetened condensed and double cream. The cake absorbs the milk over several hours of refrigeration. Just before serving, topped with softly whipped cream and a dusting of cinnamon.