Dubrovnik rozada

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 thick bottom saucepan 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 care fully distribute 

the resul ting caramel among 4 ceramic bowls.

 Be quick Because The caramel harden very quickly. 

The plate with caramel turn upsidedown So that the caramel covers all sides. 

Allow to cool.

Warm up the oven to 150 ° C. 

In a bowl of warm milk and 6 tablespoons sugar Constantly stirring 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 resul ting mixture was then strain through a fine mash strainer and pour into prepared jars .

 Lend Arrange in a deep baking tray taking care to not touch one another.

 Then the sheet Carefully pour hot water to about two thirds the height or ceramic dish.

Rozata bake for about 35 minutes, then care fully 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, care fully flip the rozata on a plate 

with caramel sauce thatwill flow from the bowl.

 Serve immediately.