Rozata, better known as Creme Caramel is Dubrovnik’s most popular dessert.
1 l milk
13 spoons of caster sugar
candied orange peel
Step 1 – Preparation
Cook together milk, sugar, vanilla sugar, a grated lemon peel, and let it chill. On the other side, whisk together eggs and yolks until well blended and it starts to lighten in color, than mix it with prepared milk.
Step 2 – Making Caramel
Prepare the caramel: Put sugar in a bowl with a few drops of water and cook until it starts to get light brown color.
Step 3 – Finishing up
Now pour the liquid into a larger ramekin (if you like you can use several smaller ramekins), which you previously coated with butter and caramel soak. Place the ramekins into a large baking or roasting pan. Pour enough water into the pan so it comes halfway up the sides of the ramekins and bake (boil) at 180° C – about 20 minutes for the smaller ramekins, and 40 minutes for the bigger ones.
When the cream is cooled down, remove it from the ramekin and serve it on the plates, put the caramel sauce on the top and add raisins and orange peel on a side.