Ingredients with Measurements:
- 1 cup sugar
- 1/4 cup water
- 1/4 cup honey
- 1/2 cup sliced almonds
- 6 eggs
- 2 cups milk
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 8 ramekins
- Large baking dish
- Blender or hand mixer
Step-by-step instructions:
1. Preheat oven to 350°F (180°C).
2. In a small saucepan, combine sugar and water. Heat over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Reduce heat and simmer for 5 minutes.
3. Remove from heat and stir in honey and sliced almonds. Set aside.
4. In a blender or with a hand mixer, beat eggs until frothy.
5. Add milk, vanilla extract, and salt to the eggs and mix until well combined.
6. Pour the sugar mixture into 8 ramekins, dividing it evenly.
7. Pour the egg mixture over the sugar mixture in each ramekin.
8. Place the ramekins in a large baking dish and fill the dish with enough water to come halfway up the sides of the ramekins.
9. Bake for 40-45 minutes, or until the Rožata is set and a toothpick inserted in the center comes out clean.
10. Remove the ramekins from the baking dish and let cool to room temperature.
11. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight.
12. To serve, run a knife around the edge of each ramekin and invert onto a plate.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Total time: 1 hour 5 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Fat: 11g
Carbohydrates: 47g
Protein: 9g
Substitutions for ingredients:
- Almonds can be substituted with any other type of nut.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add lemon zest to the egg mixture for a citrusy twist.
- Use different types of nuts, such as pistachios or hazelnuts.
- Substitute the honey with caramel sauce for a richer flavor.
Tips and tricks:
- Be sure to let the Rožata cool to room temperature before refrigerating to prevent condensation from forming on the surface.
- If the Rožata is not set after the recommended cooking time, continue baking in 5-minute increments until set.
- To prevent the Rožata from sticking to the ramekins, lightly grease them with butter before pouring in the sugar mixture.
Storage instructions:
Cover each ramekin with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Rožata is best served cold, but if you prefer it warm, place the ramekins in a baking dish filled with hot water and heat in a 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Garnish each Rožata with a sprig of mint or a dusting of powdered sugar.
Garnishes:
Mint sprigs or powdered sugar
Pairings:
Rožata pairs well with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a light salad
Troubleshooting advice:
If the Rožata is too sweet, reduce the amount of sugar in the recipe. If it is too runny, bake it for a few more minutes until set.
Food safety advice:
Be sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Rožata is a traditional dessert from the Dalmatian region of Croatia. It is similar to crème caramel or flan and is typically made with eggs, milk, sugar, and caramel.
Flavor profiles:
Rožata is sweet and creamy with a caramelized sugar topping and a nutty crunch from the almonds.
Serving suggestions:
Serve Rožata as a light dessert after a meal or as a sweet treat with coffee or tea.
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Region: Croatian