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Desserts

Rožata

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Ingredients

  • - 600 ml (20 fl oz / 2.5 cups) whole milk
  • - 4 large eggs
  • - 120 g (4.2 oz) sugar, plus 80 g (2.8 oz) for the caramel
  • - 2 tbsp rose liqueur (rozalin) or rosewater
  • - 1 tsp vanilla extract

Method

  1. Preheat the oven to 160°C (320°F).
  2. Make the caramel by melting 80 g sugar in a dry saucepan over medium heat until amber. Pour immediately into the base of ramekins, tilting to coat.
  3. Warm the milk gently until just below boiling, then set aside to cool slightly.
  4. Whisk eggs with 120 g sugar until pale, then whisk in the warm milk, rose liqueur and vanilla.
  5. Strain the custard mixture and pour over the caramel in the ramekins.
  6. Place ramekins in a water bath and bake for 40-45 minutes until just set with a slight wobble.
  7. Cool completely, then refrigerate for at least 4 hours before turning out to serve.

Introduction: Rožata is Dubrovnik's traditional caramel custard, flavoured distinctively with rose liqueur (rozalin) rather than
the vanilla common in similar European custards.

Cultural Background: Rožata is Dubrovnik's traditional caramel custard, flavoured distinctively with rose liqueur (rozalin) rather than
the vanilla common in similar European custards. Its unique floral note reflects the city's historic ties to
Mediterranean trade routes and is a protected geographical dessert of the Dubrovnik region.

Tips: Work quickly once the caramel reaches amber colour, as it hardens fast. A water bath is essential for a smooth,
unbroken custard texture.

Variations: If rose liqueur is unavailable, a few drops of food-grade rosewater give a similar floral note.

Storage: Refrigerate for up to 3 days, covered.

Reheating: Served cold; not reheated.

Nutrition: Per serving (approx.): 240 kcal, 7 g protein, 8 g fat, 34 g carbohydrate.

FAQs

Q: What does rožata taste like?
A: It's similar to a crème caramel but with a distinct floral rose note running through the custard.

Q: Is rožata a protected dish?
A: Yes, Dubrovnik rožata holds EU protected geographical status as a traditional regional dessert.