Rožata

Method12 steps · about 50 min

1. 1

   Step 1: Heat milk (4 cups), sugar (1½ cup), vanilla sugar (2 tablespoons) and lemon zest. Let cool.

   Uses 4 cups whole milk · 1½ cup caster sugar · 2 tablespoons vanilla sugar · Zest of one lemon

2. 2

   Step 2: In a large bowl, beat the eggs (7) and egg yolks (2) and mix with the milk.

   Uses 7 whole eggs · 2 egg yolks · cooled sweetened lemon milk

3. 3

   Step 3: Heat the oven to 350 F (180 C).

4. 4

   Step 4: In a saucepan, add the sugar (1 cup) and water (1 tablespoon) and cook on low to medium heat until the caramel turns amber.

   Uses 1 cup caster sugar · 1 tablespoon water

5. 5

   Step 5: Grease ramekins or a large baking dish with butter.

   Uses Butter (for the ramekins)

6. 6

   Step 6: Pour 1 teaspoon of caramel in the bottom of each ramekin or 4 tablespoons in the bottom of a large pan and pour over the preparation.

   Uses 1 teaspoon caramel per ramekin or 4 tablespoons for the large mold · egg and milk custard

7. 7

   Step 7: Place the ramekins or mold in a hot-water bath and bake at 350 F (180 C) for about 30 minutes for ramekins or 40 minutes for one large mold, until set with a slight wobble in the center.

   Bake custard: 30 / 40 min · 30 minUses caramel-lined custards

8. 8

   Step 8: Cool the cream in the refrigerator for at least 3 hours.

   Uses baked caramel custards

9. 9

   Step 9: Shortly before serving, make the caramel sauce. In a saucepan, add ½ cup of sugar and 2 tablespoons of water and cook on low to medium heat until the caramel becomes amber.

   Uses ½ cup sugar · 2 tablespoons water

10. 10

    Step 10: Add the ½ cup (100 ml) of water (½ cup) over the caramel. Cook on low to medium heat for 10 minutes.

    Uses ½ cup water · amber sauce caramel

11. 11

    Step 11: Let cool.

    Uses caramel sauce

12. 12

    Step 12: Unmold the creams on a plate and serve with whipped cream and caramel sauce.

    Uses chilled caramel custards · cooled caramel sauce · Whipped cream (optional, for serving)