We boil the milk with the rice. Once the rice is cooked, we put the mixture in the blender and mix until it is homogenized. We put the flour, eggs, lemon juice and zest in a pot, add the warm milk with the rice and stir. Once the mixture is homogenized, we place the pot again on fire and when the cream thickens, we add the butter in little mugs, add the cream and let it cool.
For the meringue:
We beat the egg whites with the sugar and add the brown sugar when the mixture becomes fluffy.
For the flan:
We place the tart crust and add on top the lemon cream with rice. Using a piping bag, we garnish with the meringue and scorch with a blowtorch. We garnish with fresh mint leaves.