Arroz con Leche with Cinnamon Crème Anglaise, Orange Segments and Brandied Cherries
6 Servings

PREPARATION
Cook rice with water and orange peel until the rice is soft and fully cooked. Add the sweet condensed and evaporated milks, and stir until the desired consistency is achieved. Then pour into a mold and chill.

To make the crème anglaise, scale the milk with the heavy cream and the cinammon mix. Egg the yolks with the sugar, and pour the milk and crème anglaise mix into the eggs. Cook until it coats the back of a wooden spoon. Chill.

In the center of a plate place a portion of the arroz con leche, and pour the crème anglaise around it. Garnish with orange segments and brandied cherries.

Bon Appétit!

Chef de Cuisine
Jim Wescoe