Dubrovnik Rožata‎

Mark, known as the Englishman in Dubrovnik is sharing with you a very traditional dessert from his adopted hometown, Dubrovnik. It’s fairly similar to crème caramel custard, and is particularly popular in the warmer summer months. Perfect for you readers in the southern hemisphere.

Mark tells me, that this dessert he is sharing with you got it’s name from a Dubrovnik liquor made from roses, which was originally used to flavour this flan like dessert. Rozata can be found on almost every menu in Dubrovnik restaurants.

Ingredients for four people (allow 1 hour from start to finish)

•     6 eggs
•     6 tablespoons of sugar
•     500 ml of milk
•     2 teaspoons of vanilla sugar
•     Grated zest of 1 lemon
•     2 tablespoons of rum
•     Caramel sauce – 8 tablespoons of sugar

Preparation

Caramel

    Firstly to make the caramel sauce add the 8 tablespoons of sugar into a pan and then place on low heat until it dissolves. Then turn up the heat until the sugar syrup takes on a golden brown colour. Do not mix the sugar during this process.
    Remove the pan from the heat and carefully spread the caramel into the ceramic serving bowls. This must be done fairly quickly as the caramel will harden very quickly…believe me! Then turn the serving bowls upside down so that the caramel slowly covers the sides and leave to cool.

Rozata

    Preheat the oven to 150°C or 300°F.
    Warm the milk in a bowl and slowly add the sugar until it dissolves. Remove from heat and allow to cool to room temperature.
    Next whisk the eggs together with the two teaspoons of vanilla sugar. It’s better to use a fork or hand whisk for this as you don’t want the eggs to foam.
    Add the lemon zest and rum and gently mix.
    Now pour the milk into the mixture and slowly stir until everything is combined together.
    Pour the resulting mixture slowly through a sieve and then into the ceramic serving bowls with the caramel.
    Place the serving bowls into a deep baking tray and then add hot water to about 2/3 the height of the ceramic serving bowls.
    Bake for about 30 minutes, then carefully remove the bowls from the hot water and leave them to cool to room temperature.
    Cover the ceramic bowls with cling film and place in the refrigerator to fully chill.

When ready to serve turn the bowls upside down, the caramel sauce with flow over the Dubrovnik Rožata‎

Source:

http://www.chasingthedonkey.com/croatian-cooking-expat-eats-rozata/