Croatia Rožata (Caramel Crème Flan) is a pudding dessert made with a few basic ingredients such as eggs, milk, and sugar, and topped with a rose liqueur known as Rozalin. The dessert originates from the town of Dubrovnik
Croatia Rožata (Caramel Crème Flan)
- 6 eggs
- 6 tbsp sugar
- 2 tsp vanilla sugar
- 2 cup milk
- 1 Grated zest of lemon
- 2 tbsp rum
- 8 tbsp sugar
For the Caramel
- Turn the stove on low heat and place a pan. First to make the caramel sauce add the 8 tablespoons of sugar into a pan. When the sugar melted increase the heat and boil it until turns into a golden brown color syrup remove from the heat. Do not mix the sugar during the melting.
- Remove from the heat and divide the caramel into the ceramic bowls. This must be done fairly quickly as the caramel will harden. Turn the serving bowls upside down so that the caramel slowly covers the sides and leave to cool.
For the Rozata
- Preheat the oven to 325°F.
- Pour the milk in a pot and slowly add the sugar, stirring until it dissolves. Pour the custard in the molds with caramel. Remove from heat.
- Next whisk eggs, 2 tsp vanilla sugar and add lemon zest and rum or rose liqueur and slowly mix.
- Now combine both by adding the milk into the mixture and slowly stir.
- Put the serving bowls in a baking tray and pour hot water into the tray to cover to about ⅔ the height of the ceramic serving bowls.
- Bake for about 45 minutes or until the custard is fully set. Remove from the oven and remove the serving bowls from the water and leave them to cool to room temperature.
- You can cover the ceramic bowls and refrigerate during the night.
- When ready to serve, place them on plate by inverting the bowls upside down and serve with whipped cream.
Inspiration and adaptation: internationalcuisine.com, tasteatlas.com, croatia.h
Explore other recipes from the traditional Croatian cuisine.