Croatian Cooking: Dubrovnik Rožata‎ Recipe

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Croatian Cooking Dubrovnik Rožata‎ Recipe

Mark, known as the Englishman in Dubrovnik is sharing with you a very traditional dessert from his adopted hometown, Dubrovnik. It’s fairly similar to crème caramel custard, and is particularly popular in the warmer summer months. Perfect for you readers in the southern hemisphere.

Tko je Mark? {Who is Mark}

Mark Thomas is an inspiration for me. He proves that you can be a successful expat in Croatia.

Mark & his Dubrovnik born wife came to live in the ‘pearl of the Adriatic’ for a year – and 15 years later he is still here with no plans to head back to London. He speaks fluent Croatian and writes for a Croatian Magazine, and is also the editor for the Dubrovnik times, and he also has his own blog Englishman in Dubrovnik, which is a great site for all news and information about the popular coastal town of Croatia. See I told you, what an inspiration, right?

Mark tells me, that this dessert he is sharing with you got its name from a Dubrovnik liquor made from roses, which was originally used to flavor this flan-like dessert. Rozata can be found on almost every menu in Dubrovnik restaurants.

Ingredients for four people (allow 1 hour from start to finish)

  • 6 eggs
  • 6 tablespoons of sugar
  • 500 ml of milk
  • 2 teaspoons of vanilla sugar
  • Grated zest of 1 lemon
  • 2 tablespoons of rum
  • Caramel sauce – 8 tablespoons of sugar

Preparation

Caramel

  • Firstly to make the caramel sauce add the 8 tablespoons of sugar into a pan and then place on low heat until it dissolves. Then turn up the heat until the sugar syrup takes on a golden brown color. Do not mix the sugar during this process.
  • Remove the pan from the heat and carefully spread the caramel into the ceramic serving bowls. This must be done fairly quickly as the caramel will harden very quickly…believe me! Then turn the serving bowls upside down so that the caramel slowly covers the sides and leave to cool.

Rozata

  • Preheat the oven to 150°C or 300°F.
  • Warm the milk in a bowl and slowly add the sugar until it dissolves. Remove from heat and allow to cool to room temperature.
  • Next whisk the eggs together with the two teaspoons of vanilla sugar. It’s better to use a fork or hand whisk for this as you don’t want the eggs to foam.
  • Add the lemon zest and rum and gently mix.
  • Now pour the milk into the mixture and slowly stir until everything is combined together.
  • Pour the resulting mixture slowly through a sieve and then into the ceramic serving bowls with the caramel.
  • Place the serving bowls into a deep baking tray and then add hot water to about 2/3 the height of the ceramic serving bowls.
  • Bake for about 30 minutes, then carefully remove the bowls from the hot water and leave them to cool to room temperature.
  • Cover the ceramic bowls with cling film and place in the refrigerator to fully chill.

When ready to serve, turn the bowls upside down, the caramel sauce will flow over the Dubrovnik Rožata‎

 

 

Bon Appétit…or as we say in Croatia dobar tek {good appetite}

Before you rush off and make Mark’s tasty dessert, don’t forget to bookmark Englishman in Dubrovnik, so that when you visit you’ll be in the know on what to eat and see while you’re in Dubrovnik.

Thoughts on the Dubrovnik Rožata‎? Do you have a Croatian recipe you’d like me to feature? Let me know in the comments below.

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Comments (13)

  1. I head there was something like a cheese lasagna with home made noodle dough. Do you have that recipe.

  2. Mmmmm, this looks fabulous!! Pinned. Thanks very much for linking up with #recipeoftheweek. There’s a new linky live now – would be brilliant to see you there again! 🙂 x

  3. That looks lovely. We used to eat something similar when I was a child and the sauce makes it so tasty… :oP

  4. Wow, I love these recipes you feature…this is great. And I’m so inspired by all of you making the leap to live somewhere new….it makes me want to do the same!! Off to check out Mark’s page!

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