Rožata is a custard pudding originating from the Dubrovnik region, similar to caramel flan and crème brûlée. There are a number of modern versions of this popular dessert.
Its name come from the Dubrovnik liqueur rozalin (rose liqueur), which gives the cake its aroma but there are various modern variations which use other types of aroma extracts.
Here is one recipe to try.
Eggs – 7 whole
Egg yolks – 2
Milk – 1L
Sugar – 500 g
Lemon peel- 1/2 lemon
Rum – 2 tablespoons
In a pot put the milk, 300 g sugar, vanilla sugar, lemon peel, rum and bring to boil. Remove and let it cool.
In another bowl whisk 7 whole eggs and 2 yolks and then add the cooled mix.
In a pan caramelize the sugar and pour evenly into the tin you will cook the rožata in. Let it cool so the sugar sticks to the tin.
Pour the mixture into the cake tin.
Put in the oven and cook at 220°C for around 20 minutes.
Remove the rožata from the oven and put the rožata in its cake tin into a larger bowl with water. Put back in the oven for another 20 minutes.
Once it has cooled at room temperature put in the fridge for at least two hours.
You can cream and decorate with caramelized sugar on top to add your own touch.