ROZATA – ROSE-SCENTED CARAMEL CUSTARD

Put 200 g of sugar for the caramel in a small saucepan, melt it over high heat and pour it into the custard mould. Tilt the mould quickly so that the bottom is covered in caramel. Boil the milk, add 6 tablespoons of sugar and the grated lemon zest. When the milk cools, add beaten eggs and ½ tablespoon of rose liqueur. Pass through a fine sieve and pour into the prepared mould. Place the mould in a water bath and cook for 1h 15 minutes. The custard is done if you insert a wooden skewer in the middle and it comes out clean. Let the dessert cool in the mould in the refrigerator overnight. The next day, place a plate at the bottom of the mould and quickly turn it over so that the baked custard slips onto the plate and the liquid caramel runs on top of it and around it. Custard slices can be served with a few leaves of fresh mint.