Rožata
Rožata is the emblematic dessert of Dubrovnik, an egg custard baked with caramel, protected by a designation of origin from the European Union. Its distinctive aroma comes from rozolio, a traditional rose liqueur produced in the Dalmatian region, which sets this dessert apart from Spanish crema catalana or French crème caramel, which it resembles at first glance. The recipe for rožata has been passed down through generations in Dubrovnik families, considered a symbol of local hospitality. Today it appears on the menus of nearly every restaurant in the old town, served cold, with a subtle floral note reminiscent of the Mediterranean gardens of the Dalmatian coast.
Silky egg custard
Eggs, milk and sugar form a fine custard, baked in a water bath.
Golden caramel base
The caramelized sugar at the bottom of the mold becomes a glossy sauce when unmolded.
Rozolio flavor
The traditional Dalmatian rose liqueur gives the dessert its distinctive scent.
Dubrovnik specialty
An emblematic dessert of Dubrovnik cuisine, served on special occasions.
Ingredients 4 servings
- 6 eggs
- 1L milk
- 180g sugar for the custard
- 150g sugar for the caramel
- 1 tbsp grated lemon zest
- 1 vanilla pod
- 3 tbsp rozolio or rose liqueur
- 1 pinch of salt
- 50ml water for the caramel
How to make it
- 1Prepare the caramel by melting the sugar with the water over medium heat until golden, then immediately pour it into the bottom of a pudding mold, swirling to coat the base evenly.
- 2Heat the milk with the split vanilla pod and lemon zest, without letting it boil, then let it infuse for 10 minutes.
- 3Lightly beat the eggs with the sugar and a pinch of salt, just until combined, without whipping them into a foam.
- 4Strain the warm milk over the eggs, stirring constantly, then add the rozolio.
- 5Pour the mixture over the caramel in the mold and cover with foil.
- 6Place the mold in a larger pan with hot water reaching halfway up the sides, and bake at 160°C for 45-50 minutes, until the custard sets but still jiggles slightly in the center.
- 7Let it cool completely, then refrigerate for at least 4 hours before unmolding onto a plate and serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
