Ghanaians have embraced custards, likely a British influence from Gold Coast days. This classic baked custard dessert is commonly known in Ghana as “caramel custard,” but it is also known in other places as caramel flan. It is a stunning, stylish dessert made memorable by the caramel coating the top. The main differences from U.S. versions of this custard include the use of evaporated milk and the greatly reduced amount of sugar. The recipe has two parts: making the caramel and preparing and baking the custard that tops it.
Serve the custard warm or cool. It can be chilled in a refrigerator. To remove the custard when serving, go around the edge of the custard with a clean finger or a knife to loosen it, then turn it upside down onto individual serving plates or a serving platter and remove the cup. Très élégante!
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