Rožata is a traditional medieval dessert widespread around the Adriatic: a caramel custard of eggs, sugar and milk, slowly baked in a bain-marie and flavoured with rozalin, the Dubrovnik rose liqueur.

The 196 Flavors guide says rožata comes from Dubrovnik and that the recipe dates to the end of the 15th century. The local version contains a sweet liquor made from brandy, or another strong alcohol, and rose petals. Wikipedia describes the dessert as flavoured with the Dubrovnik liqueur rozalin, which gives it its characteristic aroma, with a documented history stretching from medieval times.

Where to eat Rožata in Split

The editor picks for Rožata in Split are still in research. Meanwhile, see the Split signature-dishes index or the Split food guide.

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Make it at home

Serves 85 hrIntermediate

Ingredients

  • 200g caster sugar (for caramel)
  • 60ml water (for caramel)
  • 1 litre whole milk
  • 200g caster sugar (for custard)
  • 1 vanilla pod, split and seeds scraped
  • Zest of 1 unwaxed lemon
  • 8 large eggs
  • 4 egg yolks
  • 3 tbsp rose liqueur (rozalin) or rose-petal syrup with 1 tbsp brandy
  • Pinch of fine salt
  • Fresh raspberries or candied rose petals, to garnish

Method

  1. Heat the oven to 150C. Have a large roasting tin ready (deep enough to hold a 22cm round mould) and boil a kettle.
  2. Make the caramel. Put 200g sugar in a heavy pan with the 60ml water. Heat gently until the sugar dissolves, then turn up the heat and boil without stirring until amber.
  3. Pour the hot caramel into a 22cm round metal mould (or a Bundt tin), tilting to coat the base and sides. Set aside.
  4. Warm the milk with the 200g sugar, vanilla seeds and pod, and the lemon zest until just steaming. Take off the heat and infuse 10 minutes.
  5. Whisk the eggs, yolks, rose liqueur and salt in a large bowl until just combined; do not aerate.
  6. Strain the warm milk through a fine sieve onto the eggs, whisking constantly.
  7. Pour the custard into the caramelised mould. Place the mould in the roasting tin and pour boiling water around it to come halfway up the sides.
  8. Bake 60 to 75 minutes until the custard is just set with a slight wobble in the centre. Lift out, cool to room temperature, then chill at least 4 hours.
  9. To serve, run a thin knife around the edge. Invert onto a serving platter with a deep rim to catch the caramel.
  10. Garnish with fresh raspberries or a single candied rose petal.

Editor tip. If rozalin liqueur is unavailable, substitute 1 tsp dried rose petals steeped in 30ml warm brandy; the floral perfume is the dish's signature.

Common allergens: Egg, Dairy.