Dubrovnik rožata recipe
Unique to Dubrovnik and Croatia’s Dalmatian coastline, this rožata is an elegant dessert that’s sure to impress. Traditionally it uses ružolin, a liqueur made with rose petals, sugar and rakija. I’ve used a mixture of rum and rosewater to substitute.
Servings
4servings
Servings
4servings
Ingredients
Caramel
Custard
Instructions
Caramel
  1. Put the sugar into a small pan over low heat. Let it dissolve, swirling the pan occasionally to help it along. Do not stir. Let it simmer until golden brown, then immediately – one by one – pour it into 4 ceramic or metal ramekins, swirling it up the sides before it sets hard. You need to work quickly here. Set them aside to cool.
Custard
  1. Preheat the oven to 150°C.
  2. Put the milk, sugar, vanilla seeds and pod into a small saucepan over low heat. Stir it occasionally to help dissolve the sugar, then turn off the heat before it begins to simmer. Set aside to cool to room temperature.
  3. Combine the beaten eggs, zest, rum and rosewater, then gently whisk this into the cooled milk, taking care not to froth up the mixture by whisking too hard.
  4. Pour the custard mixture through a fine mesh sieve, discarding the solids.
  5. Place each cooled ramekin into a deep ovenproof dish, then pour the custard mixture evenly into the prepared ramekins.
  6. Pour enough boiling water into the baking dish so that it comes ¾ up the sides of the ramekins.
  7. Bake for 40 minutes, or until the custard is almost set. Carefully remove from the oven, then take out each ramekin to cool completely. Refrigerate overnight.
  8. To serve, invert each ramekin onto plates.