Traditional Rožata
Tradicionalno jelo · Croatian
A classic Dalmatian custard pudding, similar to crème caramel, made with eggs, milk, sugar, and flavored with lemon zest and vanilla. It's baked in a caramel-lined mold and served chilled.
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Sastojci
- Eggs4 large
- Granulated sugar200g
- Whole milk500ml
- Vanilla extract1 tsp
- Lemon zest1 tsp
- Saltpinch
Koraci
- 1
Preheat oven to 160°C (320°F).
- 2
Make the caramel: In a saucepan, melt 100g of sugar over medium heat until it turns a deep amber color. Pour immediately into the bottom of a round baking dish or individual ramekins.
- 3
In a bowl, whisk together eggs, the remaining 100g of sugar, milk, vanilla extract, lemon zest, and a pinch of salt until well combined but not frothy.
- 4
Strain the custard mixture through a fine-mesh sieve into the caramel-lined mold(s).
- 5
Place the mold(s) in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the mold(s) (water bath).
- 6
Bake for 45-60 minutes for a large mold, or 30-40 minutes for ramekins, until the custard is set but still slightly wobbly in the center.
- 7
Remove from the water bath and let cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.
- 8
To serve, run a thin knife around the edge of the mold and invert onto a serving plate. The caramel sauce should flow over the custard.
