andrejthechef
CroatiaDessertDessertVegetarianGluten-free

Dubrovačka Rožata

A silky caramel custard traditionally scented with rose liqueur. Dubrovnik's version of crème caramel.

prep
20 min
cook
45 min
total
1 h 5 min
serves
6
level
medium
Dubrovačka Rožata, a dish from Dubrovnik

Rožata is Dubrovnik's own version of crème caramel, a silky baked custard set over a layer of caramel, with one distinctive twist: a splash of rozalin, a local rose liqueur, instead of plain vanilla.

It has protected status specific to the city, and that rose note is really what separates it from the crème caramel found everywhere else.

Part of our 20 best Croatian recipes list.

method

  1. Preheat the oven to 160°C (320°F). Make the caramel: heat the 150g sugar with the water in a small pan over medium heat, swirling occasionally, until it turns a deep amber. Pour quickly into the bottom of a round baking dish or individual ramekins, tilting to coat the base evenly.

  2. Warm the milk gently until just steaming, don't boil it.

  3. Whisk the eggs, the 100g sugar, salt and vanilla together until smooth.

  4. Slowly whisk the warm milk into the egg mixture, then stir in the rose liqueur.

  5. Pour the custard over the set caramel in the dish.

  6. Place the dish in a larger roasting pan, add hot water to come halfway up the sides, and bake for 40 to 45 minutes, until just set but still slightly wobbly in the center.

  7. Cool completely, then chill for at least 4 hours, ideally overnight.

  8. To serve, run a thin knife around the edge and invert onto a plate, letting the caramel run down over the custard.

chef's tips

  • Rose liqueur, locally called rozalin, is the traditional and distinctive flavor here, and it's what separates rožata from a plain crème caramel; orange liqueur is the closest common substitute if you can't find it.
  • A water bath is what keeps the custard silky rather than rubbery; don't skip it, and keep the oven at a gentle temperature throughout.
  • Dubrovačka rožata has protected geographical status specific to the city, and recipes elsewhere in Croatia vary slightly.
  • Chill it fully before unmolding. A still-warm or just-cool custard is far more likely to break apart when you try to turn it out.