Rožata

Rožata is a baked custard from Dubrovnik on the Croatian Adriatic coast, flavoured with rose liqueur. Baked egg custards of this kind are found across Europe, but the Dubrovnik version is known by its rose flavour. It is usually made ahead and eaten cold.

What it really is

Eggs, milk and sugar are beaten together and flavoured with rose liqueur, rose water and grated lemon zest. The mixture is poured into dishes and baked until just set. The rose and lemon give the custard a clean, perfumed taste that balances the richness of the eggs, and the texture comes from the eggs alone. Rožata is a dessert in its own right, not a sauce or a cake.

How it's served

• Cold, after it has cooled, usually at the end of a meal.
• Portioned by the piece, one per guest.
• Plain, as the custard is made. Any fruit, cream or biscuit on the plate is an addition that the kitchen should name on the menu.

How to write it on the menu

• Name it Rožata, Dubrovnik baked custard, with rose liqueur, so guests know what they are ordering.
• Flag eggs and milk, the two allergens in the dish.
• Say that it contains alcohol from the rose liqueur, since guests who avoid alcohol will ask.
• State whether it is served as a single portion or a larger dish to share, and that it is served cold.
• Note that it suits vegetarian guests, which helps diners who check dietary labels.