Rozata - Croatian Caramel Custard

Ingredients

• 6 large eggs 6 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the caramel: For the caramel:
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons water 2 tablespoons water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (11g saturated)
• Carbohydrates: 34g (32g sugars)
• Protein: 7g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a saucepan, combine the sugar and water for the caramel. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns golden brown.
3. 3.
   Pour the caramel into the bottom of a round baking dish, tilting it to evenly coat the bottom.
4. 4.
   In a mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and salt 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 hot water until it reaches 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 baking dish and invert the custard onto a serving plate. The caramel will create a beautiful sauce that drapes over the custard.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them with the other ingredients to ensure a smooth custard texture.
• Milk and Cream — Using whole milk and heavy cream will result in a richer and creamier custard.
• Vanilla Extract — Choose a high-quality vanilla extract to enhance the flavor of the custard.

Tips & Tricks

• Be patient while caramelizing the sugar for the topping, as it can quickly go from golden brown to burnt.
• To prevent air bubbles from forming on the surface of the custard, gently tap the baking dish on the counter before baking.
• For a twist, you can infuse the milk with a cinnamon stick or lemon zest before adding it to the custard mixture.
• Serve the Rozata with a dollop of whipped cream or a sprinkle of grated chocolate for added indulgence.
• If you don't have a round baking dish, individual ramekins can be used instead.

Serving advice

Serve the chilled Rozata on its own or with a drizzle of the caramel sauce from the baking dish. Garnish with a sprig of fresh mint for a touch of freshness.

Presentation advice

When inverting the custard onto a serving plate, ensure that the caramel sauce flows beautifully over the custard, creating an enticing visual appeal. You can also decorate the plate with a caramel swirl or a dusting of powdered sugar.