Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat, stirring constantly until the sugar dissolves and turns into a rich caramel syrup, about 8–10 minutes.
3. Immediately pour the caramel syrup into the bottom of a round baking dish, tilting the dish to evenly coat the bottom. Be careful as the caramel will be extremely hot!
4. In a separate saucepan, heat the milk and vanilla extract over medium heat until it starts to steam, then remove it from the heat and let it cool slightly.
5. In a mixing bowl, whisk together the eggs, 1/2 cup of sugar, lemon zest, and rum until well combined.
6. Slowly pour the warm milk into the egg mixture while whisking constantly to prevent the eggs from scrambling.
7. Gently pour the custard mixture over the caramel syrup in the baking dish.
8. Place the baking dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish, creating a water bath.
9. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
10. Remove the baking dish from the water bath and let it cool to room temperature.
11. Refrigerate for at least 4 hours, or overnight, to allow the rozata to fully set.
12. To serve, run a knife around the edges of the baking dish and carefully invert the rozata onto a serving plate. The caramel syrup will create a beautiful topping.
13. Slice and serve chilled for a refreshing treat.