Dubrovnik rozada

Dubrovnik rozata

For 4 people
Preparation time: 20min


Kitchen: Croatia

Instead liqueur or rum rose in Rožata can use another aromatic or fruity liqueur, and lemon zest can replace the orange rind. If you like to experiment in the cream, add vanilla seeds or ginger powder and rozata serve with whipped cream or fruit of choice. This, of course, there will be no traditional Dubrovnik ubrovačko rozata but they will still be delicious.

caramel

8 tablespoons sugar

rozata

ingredients

500ml milk

6 tablespoons sugar

6 eggs

2 tablespoons vanilla sugar

Cover 1 lemon

2 tablespoons liqueur of roses (or rum)

procedure

For the caramel sauce pour the sugar into the pan thick bottom and heat over low heat until dissolved. Then turn up the heat and cook until the syrup without taking a nice golden brown. During cooking the sugar mix. Remove the pan from the heat and carefully distribute the resulting caramel among 4 ceramic bowls. Be quick because the caramel very quickly harden. The plate with caramel turn upside down so that the caramel covers and pages. Allow to cool.
Warm up the oven to 150 ° C. In a bowl Warm milk and 6 tablespoons sugar stirring constantly until the sugar is dissolved. Remove from heat and allow to cool to room temperature. Meanwhile whisk beat the eggs with the vanilla sugar. Mix only as much as needed to connect the eggs and sugar, making sure the mixture is frothy. Do not use an electric mixer. Add the lemon zest and liqueur or rum and roses mix. At the end of the mixture pour the milk slowly and stir until everything is united together. The resulting mixture was then strain through a fine mash strainer and pour into prepared jars kreramčike. Lend Arrange in a deep baking tray taking care to not touch one another. Then the sheet carefully pour hot water to about 2/3 the height of ceramic dish.
Rozata bake for about 35 minutes, then carefully remove the pan from the water bath. Leave them to cool to room temperature, cover them with plastic sheets and chill overnight in the refrigerator.
When ready to serve, carefully flip the rozata on a plate with caramel sauce that will flow from the bowl. Serve immediately.