Turkish Baked Rice Pudding (Sütlaç) vs Crostata di Frutta (Italian Fruit Tart)

Both desserts lean on the same quartet of milk, vanilla, cornstarch and egg yolk, but put it to very different use. In sütlaç, milk simmers with tender short-grain rice and a cornstarch slurry, enriched with a single tempered yolk, then is browned under the broiler and chilled; a pinch of ground cinnamon goes on just before serving. The crostata turns those ingredients into a smooth, vanilla-scented pastry cream set inside a crisp, lemon-zested shortcrust, topped with fresh fruit and brushed with a glossy apricot jam glaze.