Rožata (rozalin in Greek) is custard pudding named after rose liqueur which is one of its main ingredients. It is traditionally made in Šibenik and the rest of Dalmatia.


  • 6 eggs
  • 10 tablespoons sugar
  • 250 ml milk
  • Several drops of rose extract
  • 1 tablespoon rum or maraschino
  • lemon zest, optional


First prepare the caramel by melting 4 tablespoons sugar over moderate heat. Use it to cover the inside of the mould which you will use to make the rožata. Mix the eggs together with 6 tablespoons sugar in a bowl and once the sugar melts, add the rosewater extract, rum or maraschino (optional) and lemon zest. Add the milk as you stir slowly and pour the finished mixture into the mould.

Cover the mould and immerse halfway into a pot filled with warm water. Cook it this way (keep the water below boiling temperature) on the stove or place the mould in a pot filled with warm water into the oven preheated to 165C for 45 minutes. Use a toothpick to check how firm the rožata is. Once finished, let it cool in the mould, then cover with a serving platter and turn it over quickly so that the caramel does not spill outside the platter.