Rožata

Ingredients

• 1 cup sugar, divided
• 3 tbsp water
• 4 cups whole milk
• 1 vanilla bean, split
• Zest of 1 lemon
• 6 large eggs
• 2 large egg yolks
• 2 tbsp rose liqueur or 1 tsp rose water

Method

1. Heat the oven to 325°F. Cook 1/2 cup sugar with the water in a small saucepan over medium heat, swirling, until deep amber, then pour it into a 9-inch round pan and tilt to coat the bottom.
2. Warm the milk with the vanilla bean and lemon zest until steaming, let it steep 15 minutes and remove the vanilla bean.
3. Whisk the eggs, yolks and remaining sugar just until combined, then slowly whisk in the warm milk and the rose liqueur without making foam.
4. Strain into the caramel-lined pan and set it in a roasting pan with hot water halfway up the sides.
5. Bake until set at the edges with a slight wobble in the center, 55 to 65 minutes.
6. Cool, then chill at least 3 hours. Run a knife around the edge and turn it out onto a rimmed plate.

Notes