Dubrovnik rose crème caramel | Rožata

Yeah, this is kind of like a crème caramel but better. The dessert Rožata is unique to Dubrovnik but you can find it all along the southern Dalmatian coast, and the one thing that sets it apart from other baked custard desserts or the classic crème caramel is the addition of Ružolin. Ružolin is a brandy made from mascerated rose petals and it's hard to find in Sydney - bar making it yourself (and how many roses would you need?)

You can buy it direct from a Dalmatian company called Natura Dalmatia, but geez I really just wanted to try making it (again) and so (as loads of other recipes do) substituted Ružolin for rosewater and rum.

I'm not going to lie to you, I found this recipe hard to make. And this was my third time round. Either the custard didn't bake properly or it wouldn't drop out of its ramekin (a sloppy mess) or something! But third time, luckily...it worked. Below is the recipe that worked and I recommend it. Why? Because of the straining component, it works so much better when the custard is strained. Here we go...

Let me know if you tried this Rožata and what you thought?

Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let's live!)