Every country claims crème caramel as its own, but for me, there is only one original Dubrovacka rozada and it’s made in Dubrovnik. I still recall my aunt Mare’s rozada. Somehow, every time we visited, she had a slice of this delicious Croatian dessert waiting for me. Now, every time I make it, I remember teta Mare and her perfect rozada.
- 275 g (1¼ cups) caster sugar
- 6 eggs
- 1 litre milk, warmed
- 2 lemons, zested
- 2 tbsp maraschino liqueur
- 1 tsp vanilla extract
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 10 minutes
Chilling time 2 hours
You will need 8 dariole moulds for this recipe.
Drink NV Chambers Muscadelle 'Old Vine’, Rutherglen, Victoria
To make caramel, place 110 g sugar and 60 ml water in a saucepan over medium heat. Stir to dissolve sugar, then bring to the boil. Cook, without stirring, for 10 minutes or until mixture turns dark golden (or reaches 175°C on a sugar thermometer).
Remove from heat and immediately divide among 8 greased 200 ml dariole moulds; the caramel should reach 3 mm up the side of the mould. Set aside to cool.
Preheat oven to 140°C. Whisk together eggs and remaining 165 g sugar in a large bowl until just combined. Add milk, lemon zest, liqueur and vanilla, and stir to combine. Divide the custard mixture among each mould, pouring over the back of a spoon to prevent air bubbles.
Place a tea towel in the base of a roasting pan and place moulds on top. Fill pan with enough hot water to come halfway up the side of the moulds, and bake for 40 minutes or until centre is just set; the custard should wobble slightly when lightly shaken.
Remove moulds from the pan and set aside for 10 minutes. Transfer to a tray and set aside until room temperature, then refrigerate for 2 hours or until cold. Carefully run a small knife around the inside of each mould, then turn out onto a plate.
As seen in Feast Magazine, Issue 13, pg96.
Photography by Derek Swalwell