Baden-style Caramel Custard

Ingredients

In Baden-style Caramel Custard, we adapt the traditional Croatian Rozata by infusing it with the flavors and techniques of Baden cuisine. While the original dish uses ingredients like rose liqueur and lemon zest, we replace them with local Baden ingredients such as Black Forest cherry liqueur and a hint of nutmeg. The cooking technique remains the same, with the custard being baked in a water bath to ensure a creamy and smooth texture. We alse have the original recipe for Rozata, so you can check it out.

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 4 large eggs 4 large eggs
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 2 tablespoons Black Forest cherry liqueur 2 tablespoons Black Forest cherry liqueur

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 32g, 30g
• Protein: 8g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns into a golden caramel color.
3. 3.
   Pour the caramel into the bottom of a 9-inch (23cm) round baking dish, tilting the dish to evenly coat the bottom.
4. 4.
   In a mixing bowl, whisk together the eggs, milk, vanilla extract, nutmeg, and Black Forest cherry liqueur until well combined.
5. 5.
   Pour the custard mixture over the caramel in the baking dish.
6. 6.
   Place the baking dish in a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the baking dish.
7. 7.
   Carefully transfer the roasting pan to the preheated oven and bake for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
8. 8.
   Remove the baking dish from the water bath and let it cool to room temperature.
9. 9.
   Once cooled, cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the custard to fully set.
10. 10.
    To serve, run a knife around the edges of the custard to loosen it. Place a serving plate on top of the baking dish and carefully invert the custard onto the plate, allowing the caramel to drizzle over the top.
11. 11.
    Slice and serve the Baden-style Caramel Custard chilled.

Treat your ingredients with care...

• Black Forest cherry liqueur — The cherry liqueur adds a unique flavor to the custard. If you can't find Black Forest cherry liqueur, you can substitute it with another cherry liqueur or even a dark rum for a different twist.

Tips & Tricks

• Make sure to cook the caramel until it reaches a golden color, but be careful not to let it burn.
• To prevent the custard from forming air bubbles, gently tap the baking dish on the counter after pouring the custard mixture.
• For a smoother texture, strain the custard mixture before pouring it over the caramel.

Serving advice

Serve the Baden-style Caramel Custard chilled for the best taste and texture. Garnish each slice with a dollop of whipped cream and a sprinkle of grated chocolate for an extra touch of indulgence.

Presentation advice

When serving the Baden-style Caramel Custard, ensure that the caramel sauce is drizzled beautifully over the top of the custard. Use a round serving plate to showcase the golden caramel and the smooth custard.