Turkish Baked Rice Pudding (Sütlaç) vs Natillas (Spanish Custard)

Both desserts start from milk, sugar, cornstarch and egg yolk, yet they land in different places. Sütlaç is built on tender short-grain rice simmered in milk, thickened with a cornstarch slurry, enriched with a single yolk and vanilla, then broiled until its top browns and lightly caramelizes. Natillas leans on six yolks for a smooth, spoon-coating custard, its milk first steeped with strips of lemon peel and a cinnamon stick. Both are served chilled under ground cinnamon, but one offers creamy rice grains, the other a smooth, lemon-scented custard.