Rožata (Dubrovnik Rosewater Custard)

Rožata is Dubrovnik’s answer to crème caramel, a silky egg custard perfumed with rosewater and a splash of rose liqueur. It’s the dessert that closes a Dalmatian coast dinner without weighing anyone down.

Ingredients

For the caramel

• 3/4 cup granulated sugar
• 3 tbsp water

For the custard

• 2 cups whole milk
• 5 large eggs
• 1/2 cup granulated sugar
• 1 tbsp rosewater
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Make the caramel
   Heat the sugar and water in a saucepan over medium heat, swirling occasionally, until deep amber. Immediately pour into a 9-inch round baking dish or individual ramekins, tilting to coat the bottom.
2. Warm the milk
   Heat the milk in a saucepan until steaming but not boiling, then remove from heat.
3. Whisk the custard
   In a bowl, whisk the eggs, sugar, rosewater, vanilla, and salt until smooth. Slowly whisk in the warm milk.
4. Strain and pour
   Strain the custard through a fine sieve into the caramel-coated dish.
5. Bake in a water bath
   Set the dish in a larger roasting pan, add hot water halfway up the sides, and bake at 325°F (160°C) for 45-55 minutes, until just set with a slight wobble in the center.
6. Chill
   Cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Unmold and serve
   Run a knife around the edge and invert onto a serving plate, letting the caramel sauce pour over the top.

Rožata tastes best the next day, once the caramel has fully soaked into the custard.