Rožata

Preheat the Oven

Preheat your oven to 325°F (160°C).

Prepare the Caramel

Pour the caramel sauce into the bottom of a 9-inch round baking dish or individual ramekins.

Tilt the dish to evenly coat the bottom with caramel. Set aside.

Prepare the Custard

In a saucepan, heat the milk and cream over medium heat until just about to boil. Remove from heat.

In a bowl, whisk together the sugar, eggs, and vanilla extract until well combined.

Gradually whisk in the hot milk and cream mixture into the egg mixture. If using rum, add it now.

In a small bowl, dissolve the cornstarch in a few tablespoons of cold water, then whisk it into the custard mixture.

Strain and Pour

Strain the custard mixture through a fine mesh sieve into a clean bowl to remove any lumps.

Pour the custard mixture over the caramel in the prepared dish.

Bake

Place the baking dish or ramekins in a larger baking pan.

Fill the larger pan with hot water until it reaches halfway up the sides of the dish or ramekins.

Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center.

Cool and Serve

Remove the dish from the water bath and let it cool to room temperature.

Refrigerate for at least 2 hours, or until thoroughly chilled.

To serve, run a knife around the edges of the custard to loosen it, then invert onto a plate.