This typical Croatian Rožata recipe from Dubrovnik is shared by Mark, the Englishman in Dubrovnik.
Ingredients
Pinneberg Rožata
- 6 eggs
- 6 tablespoons sugar
- 500 ml of milk (2 1/4 cup)
- 2 teaspoons of vanilla sugar (or vanilla essence)
- Grated zest of 1 lemon
- 2 tablespoons dark rum
Caramel sauce
- 8 tablespoons sugar
Instructions
Caramel
- 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 color. 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
Rožata
- 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 will flow over the Dubrovnik Rožata.
