Split rožata
If you are lucky or unlucky (as to whom) to fall in love with a Dalmatian, tame him with a good rožata;))). The French, like the French, adopt everything, including her, and call her Creme Brulee or Creme Caramel, she was in us and will remain a rožata! :))) And by the way, I had a dream of homemade fresh eggs, and it was a shame to put them in something like breading mixture, this way they are better used :)))
Preparation steps
- Turn the oven to 180 degrees to heat. Melt the caramel in a mold or in a separate bowl and carefully pour it over the walls of the mold. I use a kuglof mold so it turns out as decorative as in the pictures. Be very careful not to burn yourself and the caramel does not burn, and with dry cloths grab the mold when you pour the caramel.
- Mix the eggs with the sugar at the lowest speed of the hand mixer (the point is to create as little foam as possible). Add milk ... lemon zest ... rum ... all in order.
- Pour the mixture into the caramel mold.
- We have already preheated the oven to 180 degrees. We took one wider pan in which the mold can stand, and we filled it with water (cold, all that matters is that it evaporates). We put a mold in it and we put everything together in the oven still at 180. So, the rožata is "cooked" on the spa-marija.
- It is ready when it begins to separate from the walls of the mold, and this takes about 1 hour of cooking in the oven.
- It needs to be cooled to take it out of the mold, so we will add cold water to the pan in which there is hot water from the oven and let it cool down for about an hour or two.
- When it is a bit lukewarm / cold, put a serving plate on top and turn the mold with a skilful movement. Shake a little so that the rožata comes out in one piece.
- Put to cool in the refrigerator, it should be well chilled when eating.
- Enjoy !!! :)))
Serving
Serve with a bunch of whipped cream and black coffee :)
