Rozata, Dalmatian custard similar to flan, is another of my favorite desserts. This delicacy is often available in many of our restaurants and there are multitudes of recipes online, but you must be careful to get the genuine recipe. Most local families offer a variation, adding raisins and/or nuts. The modern variations include vanilla and other extracts; however, it is not a genuine Rozata. I prefer the basic version and want to share it with you.
Rozata derives its named from our unique Dubrovnik liqueur Rozalin (Rose Liqueur) which create a very special aroma and taste. Croatian made Rozalin is not available in the USA commercially, as much of it is homemade. One of my cousins lives in Orebic and still makes it using our family recipe handed down for generations. As the name implies, this amber liqueur is a product of rose hips, the fruit of the rose plant. We do not often see the pods these days, as gardeners tend to trim the faded blossoms to encourage more flowers.
Do take heed, if you are planning to wear your tiny weenie bikini this year, do not indulge in this wonderful delicacy often. Many of our Dalmatian recipes are not low in calories.
8 Tbs sugar
l liter milk
2 Tbs rum
2 Tbs sugar
Grated zest of one lemon
Preheat the oven to180C(350F).
To make the topping, spread 2 Tbs of sugar evenly over the bottom of a flan mold. Heat the dish until the sugar melts to a golden brown syrup, cool until fully hardened.
Beat eggs with sugar until they are foamy, add lemon zest, rum and milk and mix gently.
Line a roasting pan with a damp kitchen towel. Place baking mold on towel, inside the pan and fill with water to reach halfway up the side of mold.
Bake in preheated oven 45 minutes until set, cool completely. To serve, invert the Rozata on to a rimmed serving plate.