RožataDubrovnik Caramel Custard
This Dubrovnik custard is silky and delicate, with a bittersweet caramel base and a gentle floral note. It is baked in a water bath for a smooth texture and served chilled so the caramel runs over the top when unmolded.
Prep
25m
Cook
55m
Serves
6
Regional versions
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- Croatia
- San Marino
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Caramel
- 150gWhite Sugar
- 50mlWater
Custard
- 6pcsEgg
- 700mlWhole Milk
- 100gWhite Sugar
- 5mlVanilla Extract
- 4gLemon Peel (finely grated)
- 20mlRose Liqueur
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the white sugar with the water in a small pan until it turns a deep amber color.
- 02
Immediately divide the caramel among ramekins and swirl to coat the bottoms.
- 03
Whisk the eggs with the white sugar until smooth but not foamy.
- 04
Warm the whole milk gently, then whisk it into the eggs along with the vanilla extract, lemon peel, and rose liqueur.
- 05
Strain the custard into the caramel-lined ramekins.
- 06
Set the ramekins in a roasting pan, pour in enough hot water to come partway up the sides, and bake at 160°C (320°F) until the custards are just set but still slightly wobbly in the center.
- 07
Remove the ramekins from the water bath and cool completely.
- 08
Chill thoroughly before serving.
- 09
Run a thin knife around each custard and invert onto plates so the caramel flows over the top.
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