Dubrovnik's sweet delight: Rediscovering the magic of rozata

Sweet memories from vacations? I won't forget this flavor for a long time. Rozata is one of the best sweets you can indulge in in Croatia. The recipe comes from the Dubrovnik region, and its roots supposedly stretch back to the Middle Ages. Rozata is light, caramel-like, and addictive, so I now prepare it home.

A moment of respite after touring sun-drenched Dubrovnik? It must be something sweet that adds energy and lifts your spirits. That's why rozata and coffee are almost mandatory in cafes and how delightful they are.

Rozata is part of the Republic of Dubrovnik's heritage, and the dessert is still very popular. The recipe was passed down from generation to generation, and its roots are said to go back hundreds of years. After all, medieval Dubrovnik was visited by merchants from all over Europe. The ingredient that contributes to the uniqueness of this dessert, as the name suggests, is rose liqueur (called "rosaline" in Dubrovnik).

Besides the addition of rose liqueur, rozata closely resembles well-known chilled desserts. Do you like French creme brulee or Spanish flan? You will fall in love with rozata. It's a delicious pudding with a caramel topping. It is served chilled in the summer, so it's very refreshing. It doesn't lack sugar, so it adds energy. Preparing rozata in the evening and chilling it well in the refrigerator is best. Then, removing the dessert from the molds will be easier. Rozata is a kind of "upside-down" dessert. Initially, preparing it in small bowls or ramekins rather than a larger dish is easier.

Ingredients:

            
• 6-10 tablespoons of sugar for caramel
• 6 eggs
• 6 tablespoons of sugar
• 2 cups of milk
• 2 tablespoons of vanilla sugar
• Grated zest of one lemon
• Rose liqueur to taste

Preparation method:

1. Melt the sugar for the caramel on low heat. Once the sugar has melted, increase the heat to turn it brown.
2. Spread the caramel on the sides of a ceramic bowl or small bowls - depending on the planned dessert.
3. Heat the milk with sugar until it dissolves. Then, set it aside to cool.
4. Beat the eggs with the vanilla sugar using a mixer or hand whisk.
5. Mix the milk, lemon zest, and rose liqueur with the beaten eggs.
6. Prepare a baking tray and pour water into it. Place the bowl or bowls with the dessert in them so that they are more than halfway submerged in water.
7. Place in an oven preheated to 300°F - a large bowl needs 40 minutes, small ramekins 30 minutes.