ROZATA - ROSE-SCENTED CARAMEL CUSTARD
Ingredients
6 eggs, 500 ml milk, 6 tablespoons sugar, grated zest of 1 lemon, ½ tablespoon rose liqueur
Caramel: 200 g sugar
Method
Put 200 g sugar for the caramel in a small saucepan, melt it over high heat and pour it into the custard mold. Tilt the mold quickly so that the bottom is covered in caramel. Boil the milk, add 6 tablespoons sugar and the grated lemon zest. When the milk cools, add beaten eggs and ½ tablespoon rose liqueur. Pass through a fine sieve and pour into the prepared mold. Place the mold in a water bath and cook for 1h 15 minutes. The custard is done if you insert a wooden skewer in the middle and it comes out clean. Let the dessert cool in the mold in the refrigerator overnight. The next day, place a plate at the bottom of the mold and quickly turn it over so that the baked custard slips onto the plate and the liquid caramel runs on top of it and around it. Custard slices can be served with a few leaves of fresh mint.