Rožata

Ingredients

• Rum - 2 tablespoons
• Lemon zest - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Milk - 2 cups
• Eggs - 4
• Water - 1/4 cup
• Sugar - 1 cup

Instructions

1. Preheat the oven to 350°F.
2. In a small saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves and turns into a caramel syrup.
3. Pour the caramel syrup into individual ramekins, swirling to coat the bottom.
4. In a mixing bowl, whisk together the eggs, milk, vanilla extract, lemon zest, and rum.
5. Pour the custard mixture into the caramel-coated ramekins.
6. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
8. Remove the ramekins from the water bath and let them cool to room temperature.
9. Refrigerate the rožata for at least 4 hours, or overnight, to allow it to fully set.
10. To serve, run a knife around the edges of the ramekins and invert each rožata onto a serving plate, allowing the caramel sauce to drizzle over the custard.