A silky caramel custard from Dubrovnik, delicately perfumed with rose liqueur (rožulin), with a bittersweet caramel top that cracks beautifully when served. Croatia's most elegant dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: dessert plate
Garnishes: caramel drizzle, mint leaf, candied orange peel
Accompaniments: Maraschino liqueur, coffee
Instructions
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1
Make caramel by heating 100g sugar in a dry saucepan until amber. Pour into ramekins or a pudding mold, swirling to coat the bottom.
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2
Heat milk and cream with lemon zest until just simmering. Remove from heat.
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3
Whisk eggs with 150g sugar until pale and smooth. Do not overbeat.
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4
Slowly pour the warm milk into the eggs while whisking gently. Add rose liqueur and vanilla.
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5
Strain the custard into the caramel-lined mold(s). Place in a water bath and bake at 160C for 45-50 minutes until set with a slight wobble.
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6
Cool completely, then refrigerate for at least 4 hours. Unmold by running a knife around the edge and inverting onto a plate.
Did You Know?
The rose liqueur (rožulin) that gives rožata its name is made from rose petals grown in the gardens of Dubrovnik — it connects the dessert to the city's famous walled gardens.
Chef's Notes
Equipment Tips
- saucepan
- ramekins or pudding mold
- baking dish for water bath
- whisk
Garnishing
caramel drizzle, mint leaf, candied orange peel
Accompaniments
Maraschino liqueur, coffee
The Story Behind Rožata
Rožata is the signature dessert of Dubrovnik, dating to the city's golden age as the Republic of Ragusa. The dish reflects the cosmopolitan influences that flowed through this Adriatic trading city — French, Italian, and Ottoman. The use of rose liqueur connects it to the aromatic traditions of the Levant. Every restaurant in Dubrovnik's old town serves its version of this beloved custard.
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