Oh fuzz. Sorry for the delayed response.
Looks like NYT is being a turd to me too, but if you google the title in a different browser and click through that way, you can get around the paywallz sometimes.
Below is the full recipe. For my skill level, it was quite involved. Nothing tough necessarily - just a lot of steps, as you’re making four different components (confiture de lait, creme anglaise, brittle, rice pudding). I had to do another batch of the brittle my first time cuz I roasted the damn nuts too long and burnt em. But boy is it worth it.
Also, here’s a video of the Chez L’Ami Jean dude making it, and he makes it look super easy: https://www.youtube.com/watch?v=RY7NTStsRGs
If you make it, two tips I remember:
For the confiture (caramel): right before serving, I whisked in some whipped cream to make the texture lighter and more spreadable. The recipe doesn’t say to do this, but I saw him do it in the video, and I think it’s better than having super sticky caramel.
For the rice pudding: I would double the recipe (so, one vanilla bean, 2/3 cup rice and 4+ cups of milk). Even though it says that the recipe makes 6-8 servings, when I made my first batch, it was really more like 3-4.
Sorry for the novel of a response!