Winnie the Pooh: Gopher’s Spiced Custard

Winnie the Pooh: Gopher’s Spiced Custard

Winnie the Pooh: Gopher’s Spiced Custard recipe

It’s now time for my favorite part of Gopher’s meal, the spiced custard!  I love the vegetables and they are amazing and all but the very moment I got the photos down for the meal, I tucked right into the dessert.  It’s just so creamy and perfectly sweet.  I really love the addition of cinnamon because… who doesn’t love cinnamon, right?  The only problem is that it takes about an hour to cook and then a few more hours to cool and set in the refrigerator.  My patience was truly tested.

Winnie the Pooh: Gopher’s Spiced Custard recipe

A helpful tip is to cover the custard with a sheet of foil when you’re baking it in the oven.  This prevent the tops from overcooking and drying out.  The cooking time will also vary depending on how large to small your ramekin is.  Adjust your baking time accordingly.  Please enjoy.

GOPHER:  Time for my midnight snack.  Say, ain’t you that stuck up bear.  I still think I can blast you out of there.

POOH:  Um, what sort of lunch is in that lunch box.

GOPHER:  Yeah, let’s see here… summer squash, salmon salad, succotash, spiced custard, and honey.

WINNIE THE POOH AND THE HONEY TREE

Winnie the Pooh: Gopher’s Spiced Custard recipe

Winnie the Pooh: Gopher's Spiced Custard

Winnie the Pooh: Gopher's Spiced Custard recipe inspired by Gopher's meal of summer squash, salmon salad, succotash, spiced custard, and honey, from the story of, Winnie the Pooh.

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Cook Time 1 hour hr

Total Time 1 hour hr

Servings 3 servings

Ingredients

  

• 2 cups heavy cream
• 3 large egg yolks
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• pinch freshly grated nutmeg

Instructions

 

• Preheat the oven to 300F.
• Heat the heavy cream in a saucepan until it starts to simmer. Meanwhile, whisk the yolks, sugar, vanilla extract, cinnamon, and nutmeg in a bowl until very well combined. Temper the yolks by slowing pouring and whisking the hot cream into the yolks.
• Pour the mixture into ramekins. Place he ramekins in a roasting pan in a hot water bath. Cover with foil and bake for 1 hour and 15 minutes. The custard should just wiggle in the center. Let it sit at room temperature for 30 minutes. Refrigerate until cooled through.
• Serve with a sprinkling of cinnamon on top.