Rozata - Custard Pudding Recipe

Welcome to the enchanting world of Rozata, Dubrovnik's beloved custard pudding! More than just a simple dessert idea, Rozata is a delicious testament to Croatian culinary tradition, steeped in history and often gracing tables during special occasions and celebrations. Imagine a creamy, silky caramel custard topped with a glistening amber caramel sauce – that's Rozata. This exquisite caramel pudding isn't just a sweet treat; it's a symbol of Dubrovnik's rich past, a dish once reserved for the elite, now cherished by all. If you're looking for an authentic pudding recipe that transports you straight to the sun-drenched Adriatic coast, you've found it. Get ready to master this delightful caramel custard pudding and bring a piece of Croatian luxury into your home!

Ingredients

• For the Caramel:
• ½ cup (100g) granulated sugar
• 2 tablespoons water
• For the Custard:
• 4 large eggs
• 2 large egg yolks
• ½ cup (100g) granulated sugar
• 2 cups (480ml) whole milk
• 1 teaspoon vanilla extract (or zest of ½ lemon, or 1 tablespoon rum/rose liqueur for traditional flavor)
• Pinch of salt
• Tools Needed:
  9-inch (23cm) round baking dish or 6-8 individual pudding moulds
  Medium saucepan
  Large mixing bowl
  Whisk
  Fine-mesh sieve (optional, for extra smooth custard)
  Large roasting pan (for water bath/bain-marie)

Directions

1. Prepare the Caramel: In a medium saucepan, combine ½ cup granulated sugar and 2 tablespoons water. Cook over low to medium heat, stirring occasionally until the sugar dissolves. Once dissolved, increase heat to medium-high and cook without stirring until the sugar turns into a rich, amber-colored caramel. This usually takes about 5-8 minutes.
2. Coat the Mould: Immediately pour the hot caramel into your baking dish or individual moulds. Carefully tilt the dish/moulds to evenly coat the bottom and sides with the caramel. Set aside to cool; the caramel will harden.
3. Preheat Oven & Water Bath: Preheat your oven to 325°F (160°C). Fill a large roasting pan with about 1 inch (2.5 cm) of hot water. This will be your water bath (bain-marie).
4. Prepare the Custard Base: In a large mixing bowl, whisk together the 4 whole eggs, 2 egg yolks, ½ cup granulated sugar, and a pinch of salt until well combined and slightly frothy, but not foamy.
5. Heat the Milk: In the same saucepan (no need to clean it if there's residual caramel), gently heat the whole milk over medium heat until it's simmering, but not boiling. Remove from heat.
6. Temper the Eggs: Slowly pour the hot milk into the egg mixture while continuously whisking. This process, called tempering, prevents the eggs from scrambling. Add the vanilla extract (or lemon zest/liqueur) and mix well.
7. Strain (Optional): For an extra smooth custard pudding, pour the custard mixture through a fine-mesh sieve into another bowl. This removes any potential egg bits or impurities.
8. Bake the Rozata: Carefully pour the strained custard mixture over the hardened caramel in your prepared baking dish or moulds. Place the dish(es) into the hot water bath in the roasting pan.
9. Bake: Bake for 45-60 minutes, or until the edges are set but the center still has a slight jiggle. Baking time will vary depending on the size of your dish(es).
10. Cool & Chill: Carefully remove the dish(es) from the water bath. Let them cool completely at room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the custard pudding to fully set and the flavors to meld.
11. Unmould and Serve: To unmould, run a thin knife around the edge of the chilled Rozata. Place a serving plate upside down over the top of the dish/mould and quickly invert it. The caramel sauce will flow over the custard pudding. Serve immediately.