Rice Pudding Cake with Olive Fig Caramel - California Ripe Olives

Ingredients

• 1 cup (300 grams) U.S. grown Arborio rice
• 4 cups (1000 ml) whole milk*
• *As a substitute for whole milk, mix 3 2/3 cup of 1% or 2% milk with 1/3 cup of heavy/whipping cream
• ¼ tsp (1 ml) fine sea salt
• 4 tbsp (60 ml) unsalted butter, room temperature
• ½ cup (100 g) granulated sugar
• 2 tsp (10 ml) vanilla
• 3 eggs plus one egg yolk, room temperature
• 2 teaspoons (10 ml) lemon juice
• 1 cup (250 ml) finely chopped green California Ripe Olives
• ½ cup (125 ml) roughly chopped fresh figs
• 1 cup (200 grams) granulated sugar
• 1 tbsp (15 mL) light corn syrup
• 1 cup heavy/whipping cream (250 ml), room temperature
• ⅛ to ¼ teaspoon (1 ml) fine sea salt