Dubrovnik rosette

Preparation steps

• Pour a liter of milk into a bowl and grate the lemon zest, heat and wait for the milk to boil. When it boils, leave it to cool completely (DO NOT ACCIDENTALLY PUT HOT MILK IN THE MIXTURE BECAUSE THE RECIPE FAILS, MUST BE COLD).
• In one bowl, beat 10 homemade eggs and mix lightly with a whisk. BE CAREFUL NOT TO FOAM! When we have mixed lightly, we add 20 tablespoons of sugar to these eggs and we also mix lightly, taking care not to foam. When we mixed it up. Add to this chilled milk and mix gently and strain through a strainer. TIP: IT IS MADE BECAUSE IT WILL BE BEAUTIFUL AND SMOOTH WHEN BAKING ROSATES !!! Let the rosacea mixture stand for a while. Then prepare the caramel sauce
• Prepare the caramel sauce in the following way: put water in one small bowl and sugar inside and let it boil when it boils, mix well. Add a little rum and mix. A golden-brown sauce is obtained. Let it cool. When it cools, pour over the molds and the rozata when it is baked. While it is cooling, turn on the oven to heat to 150-200 degrees.
• We take one bowl and boil the water for the rosacea. When the water boils, pour it into a bowl in which we will bake the rožata in half.
• Prepare the molds for the rosette.
• We take the caramel sauce that has cooled. We take a little on hand and grease the mold inside. TIP: It’s good to put a little more inside the caramel then it doesn’t stick when baking.
• Take the mixture that has stood a little and pour the rosace mixture into each mold covered with caramel to the top, but not all the way to the top so that it does not leak out during baking.
• We take one rosary at a time and put it in a bowl with hot water and put it all together in the oven. It is cooked and baked at the same time and baked for about 40 minutes at a low temperature. When it gets a nice golden yellowish color on top and when it doesn't move anymore when it's solid like that, then it's done for you.
• TIP: You can also check if the rosette is ready to take one mold and shake if the mixture moves not over if it is completely solid it is over.
• When done, take the molds out of the boiling water and place in a dry bowl to cool slightly. Put in the fridge to stand until tomorrow. It can stay in the fridge for 2-3 days, whenever you take it out, it will always be fresh. Be sure to put cellophane over it when standing in the fridge to keep it from drying out.
• When you serve it when you take it out of the mold. Take it out by placing it on your palm and shaking it down with your other hand but lightly and it falls out. Serve it on a plate topped with the rest of the caramel sauce and sprinkle with the crushed almonds or walnuts you have. We decorate with a little whipped cream. I made roses to make them look prettier. The decoration can be thyme, but since I didn't have it, I decorated it with asparadus.
• TIP: Be sure to serve cold.