Dubrovnik Rose Custard

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Dubrovnik Rose Custard is a centuries-old Dalmatian dessert from Croatia's southern coast, named after the rose liqueur that gives it its delicate floral aroma. Similar to a French flan but lighter and scented with lemon zest, it bakes gently in a water bath until silky and is unmolded over a golden caramel sauce.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 0 gFiber
• 7 gProtein
• 95 mgSodium
• 170 mgPotassium
• 135 mgCalcium
• 0.6 mgIron
• 2 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the caramel

• 1/2 cup (100 g) granulated sugar
• 2 tablespoons water
• 1/2 teaspoon fresh lemon juice

For the custard

• 4 large eggs
• 1 large egg yolk
• 3/4 cup (150 g) granulated sugar
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• Finely grated zest of 1 lemon
• 3 tablespoons rose liqueur (such as Maraska Rozalin)
• 1 teaspoon vanilla extract
• Pinch of fine sea salt

Directions

1. Preheat the oven to 325°F (160°C) and set six 6-oz (180 ml) ramekins in a deep roasting pan. In a small heavy saucepan, combine the sugar, water, and lemon juice for the caramel; cook over medium heat without stirring until deep amber, about 6-8 minutes.
2. Immediately divide the hot caramel among the ramekins, swirling to coat the bottoms. Set aside while you make the custard.
3. In a large bowl, whisk the eggs, egg yolk, sugar, and salt just until smooth and pale, about 1 minute; do not aerate. In a separate saucepan, warm the milk, cream, and lemon zest over medium heat until steam rises and tiny bubbles form at the edge; remove from heat and let steep 5 minutes.
4. Strain the warm milk into the egg mixture in a slow, thin stream, whisking constantly so the eggs do not scramble. Whisk in the rose liqueur and vanilla until evenly combined, then strain the custard through a fine-mesh sieve into a large measuring cup for a perfectly silky texture.
5. Divide the custard among the prepared ramekins. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins, then carefully transfer to the oven.
6. Bake until the custards are set around the edges but still have a slight jiggle in the center, 40-45 minutes. Lift each ramekin from the water bath and cool on a rack to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. To serve, run a thin knife around the edge of each ramekin, place a dessert plate on top, and invert in one confident motion; let the caramel sauce drape over the custard. Serve chilled.

Cook’s Notes

• For authentic Dubrovnik flavor, use a Croatian rose liqueur like Maraska Rozalin; rosewater works at half the amount if liqueur is unavailable.
• Do not let the milk boil or the eggs will curdle; warm only until steaming.
• Straining the custard twice (once before pouring, once after adding flavorings) guarantees a silky, professional texture.
• Chill thoroughly before unmolding; warm custards will collapse and lose the caramel sauce.
• Serve with fresh berries or a thin almond cookie for an elegant finish reminiscent of Dalmatian konobas.

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