Rožata je poznati dalmatinski desert. Recept je stvarno jednostavan i preporučujem da ga isprobate!
Rožata is a known Dalmatian desert. You can eat it in many restaurants all around Croatia and there are many ways to make it. This recipe I use is the easiest ever and it taste delicious. If you have some eggs, milk and sugar at home, and want to make a dessert for tomorrow, make rožata, you won’t be sorry.
Here is how I make it. This is a recipe from Korčula.
| Potrebni sastojci:
10 jaja 1 l mlijeka 10 žlica šećera 2 vanili šećera Korica limuna po želji (računa se jedno jaje po osobi, možete napraviti i od manje) 5 žlica šećera za karamel |
Ingredients:
10 eggs 1 l of milk 10 spoons sugar 2 bags of vanila sugar Lemon peel if you like it (1 egg per person, you can make rožata with less eggs) 5 spoons of sugar for the caramel |
| Kako napraviti?
Upalite pećnicu da se grije na 170°C. Namastite kalup za kuglof, pitu ili neki treći, s maslacem. U posudu debelog dna stavite 5 žlica šećera, te ga pustite da se topi na laganoj vatri. Kada se počne topiti, smanjite vatru na minimum i miješajte drvenom kuhačom dok se sav šećer ne otopi. Kada je dobilo lijepu svjetlo smeđu boju, prelijte karamel u prethodno namaćen kalup. (PAZITE! Karamel je jako vruć, ne dirajte ga prstima i pazite da vas ne pošprica, kalup prije ulijevanja stavite na negorivu površinu). Zagrijte mlijeko tek toliko da otopite preostali šećer. Jaja lagano izmutite vilicom da se razbiju žumanjci. Uzmite što uže cijedilo (za juhu) i kroz njega procijedite jaja u mlijeko sa šećerom.
Ako vam ostane dio bjelanjaka koji ne želi proći kroz cijedilo, slobodno ih bacite. Pomiješajte smjesu jaja, mlijeka i šećera te je prelijte u kalup u kojem je karamela. Pecite 30 do 40 minuta, ovisno o debljini rožate. Piknite nožem da provjerite je li pečena. Pustite da se ohladi u kalupu preko noći, te je prije posluživanja prevrnite na dublji tanjur (kako karamel ne bi curio). Poslužite sa šlagom ili slatkim vrhnjem. |
How to make it?
Preheat oven to 170°C. Grease a baking tray with butter (use some nice one which will make beautiful shape, or one for the pie). In a bowl with a thick bottom melt 5 spoons of sugar on a low heat. When it starts to melt, stir it with a wooden spoon until it is melted and light brown in color. Pour the caramel in the greased baking tray (CAREFUL! Caramel is really hot, do not touch it and place the baking tray on a fire resistant surface). Warm the milk just enough that the sugar is melted. Slightly beat the eggs using a fork, until egg yolks are diluted. Use a colander (for filtering the soup) and pour the eggs through it to the milk and sugar mixture. If all of the egg whites won’t go through the colander, put them aside, they are not needed. Stir the eggs, milk and sugar and pour them into the baking tray with the caramel. Bake for 30 to 40 minutes (depends on the thickness of your baking tray). Check with a knife if it is baked. Let rožata cool overnight. Before serving, flip it into a deeper plate (so caramel won’t leak). Serve with sweet cream.
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