Rožata (also known as rozata or rožada) is a traditional Croatian Easter dessert that has been made in the Dalmatian region since medieval times. This wonderful creamy pudding originated in the city of Dubrovnik and has high importance amongst the locals.

WHAT IS ROZATA?

Rožata is a caramel custard dessert, and although it is relatively similar to creme brûlée and flan, there is a special ingredient in Rozata which makes it unique.

Like the two well-known desserts, Rožata is made with eggs, sugar, milk and delicious caramel, but Rožata also contains a flavoursome authentic liqueur made with rose petals. This mouth-watering liqueur brings beautiful floral notes, making the dessert unique in taste.

HISTORY OF THE CROATIAN EASTER DESSERT ROZATA.

This recipe dates back to the end of the 15th century, which was a time of conflict between Venice and the Ottoman Empire. At the centre of this conflict, the Dalmatian region remained politically and culturally stable and, for the locals, this decadent dessert symbolised their political and cultural stability.Nowadays, Rožata remains very special to the people in the Dalmatian region and, traditionally, is prepared for Easter. 

IMPORTANCE OF EASTER IN CROATIA.

Croatia is a predominantly Catholic country, and the locals celebrate Easter according to the Roman Catholic calendar, on the first Sunday after the first full moon following the Spring equinox.

Easter is one of the most important religious holidays for all Christians in the Balkans, and Croats are no exception. They take Easter very seriously! Even though the Easter traditions can vary significantly in different parts of the country, all Croats follow religious rituals, do processions and prepare beautiful traditional food for the Easter celebrations.

Popular Easter traditions in Croatia.

One of the most popular Easter traditions in Croatia today, as well as for the rest of the Christian nations in the Balkans, is decorating Easter eggs, a ritual going back to the ancient pagans. The egg symbolises rebirth and new life, and it is associated with spring and new beginnings. By gifting decorated eggs to family and friends, locals celebrate the holiday and the coming of spring.

Easter Sunday (Palm Sunday) is known as Cvetnitsa in Croatia and, by an ancient tradition, young girls wash their faces with flower petals on this day to celebrate youth, spring and new life.

In inland Croatia, food blessing is another traditional practice at Easter and the locals take baskets full of eggs, ham, white bread, spring onions and horseradish to the Church to be blessed by the priest. And, in Northwest Croatia, Great Saturday is celebrated by making a Bonfire and singing Easter songs.

Cvjetnitsa is a popular Christian holiday all through the Balkans, celebrating spring, flowers and people who bear the names of flowers.

HOW TO MAKE CROATIAN ROZATA?

📋 INGREDIENTS IN THE CROATIAN ROZATA

Eggs: Use fresh eggs of good quality.

Sugar: Although custard sugar is more suitable for this recipe, you can replace it with granulated sugar. You will also need to source vanilla sugar or make it yourself for this recipe.

Milk: The dessert is made with cow’s milk. Use full-fat milk for a creamier dessert.

Alcohol: The classic version of Rožata calls for the traditional Dalmatian Rozalin liqueur. You can use any rose liqueur in this recipe, or if rose liqueur is not available, replace it with rose water. Add a good quality cognac for extra flavour.

Orange zest: The zest will bring a citric tang to the dessert.

Rozata: Rozata is an authentic rose liquer. It’s easy to make at home with fragrant organic rose leaves and gin or vodka. The liqueur adds a specific floral flavour to the dessert.

📖 STEP-BY-STEP INSTRUCTIONS

In order to make this wonderful dessert, you first need to prepare the custard mixture, make the caramel topping and cook the cake in the oven.

StEp 1: Gather all ingredients

Preheat the oven to 160°C (320°F). Get ready all ingredients for the Rozata. Wash and grate the lemon zest.

Step 2. Dissolve the sugar in the milk

In a medium-sized saucepan, pour the milk and add the custard or granulated sugar and vanilla sugar. Bring the milk to the boil and stir continuously to dissolve the sugar completely. Remove the sweetened milk from the heat and leave it aside to cool.

If vanilla sugar is not available, you can make it at home.

How to make Vanilla sugar?

Place 3-4 tablespoons of sugar in your food processor and scrape the vanilla seeds on top of the sugar. Use the pulsing setting on your food processor to blend the vanilla seeds with the sugar. That will take 10-12 minutes. Pour the ready vanilla sugar into a clean jar or container. Place the empty vanilla bean pod into the vanilla sugar for an extra-strong flavour. Store vanilla sugar in a dry place at room temperature and give the jar a shake every few weeks to prevent the sugar from clumping up.

STEP 2. Prepare the eggs for the pudding

In a bowl, gently beat the eggs to a smooth consistency, but be careful, as the eggs should not foam.

STEP 3: Combine the ingredients for the Rozata

When the milk is cooled to room temperature, add the beaten eggs and whisk the mixture lightly to blend them. Pour the rose liqueur and cognac into the custard mixture, and add the lemon zest. Whisk thoroughly to combine all ingredients.

STEP 4. Make the caramel for the pudding

In a heavy-based saucepan, melt half of the caramel sugar at a low temperature. When the sugar is melted, add the rest of the sugar to the saucepan and slowly melt it too. Add a few drops of freshly squeezed lemon juice to speed the process of caramelisation. Do not allow the caramel to become dark brown because, if it burns, the pudding will taste bitter. Pour the caramelised sugar carefully over the walls and the bottom of a cake pan and let the caramel cool.

You can strain the custard mixture to remove tiny bits of egg, then pour the mixture into the cake pan with the caramel.

STEP 5. Bake the Rožata dessert

To prepare the water bath, fill 2/3 of a deep baking tray or 1/2 of an oven-safe shallow pan with hot water and place the cake pan with the mixture inside. Transfer the tray with the water and the cake pan to the middle of the preheated oven. Reduce the temperature to 150°C (302°F) and bake the custard cake in the water bath for about 40 – 45 minutes.

STEP 6: Chill the Rožata IN THE FRIDGE

Let the Rožata cool down to room temperature, then place it in the fridge to chill overnight.

To transfer the custard cake to a cake plate or a cake stand, first, separate the custard dessert from the walls of the cake pan with a sharp knife. Then, cover the cake pan with a plate or a cake stand, and turn it over. Do that carefully because the caramel may leak out.

🍲 SERVE THIS DELICIOUS CROATIAN DESSERT

You can add extra caramel to the pudding before serving by sprinkling sugar on top of the dessert and melting it to caramel with a culinary blow torch.Drizzle more liqueur over the dessert, and decorate with shapes of caramel, fresh fruit, whipped cream or candied almonds.

Rožata makes a beautiful dessert and is great served at dinner parties or even without a special occasion.