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Raspberry Custard Kuchen Recipe

Raspberry Custard Kuchen Recipe

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. -Virginia Arndt, Sequim, Washington
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:10-12 servings

Ingredients

  • 1-1/2 cups all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 2 tablespoons heavy whipping cream
  • 1/2 cup sugar
  • FILLING:
  • 3 cups fresh raspberries
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 large eggs, beaten
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Directions

  • 1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust.
  • 2. Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
  • 3. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator. Yield: 10-12 servings.

Nutritional Facts

1 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 4g protein

Reviews for Raspberry Custard Kuchen

Sort By :
MY REVIEW
cleanplatter
Reviewed Jul. 25, 2016

"My German Canadian Grandfather came to northern Illinois, 1900, with this recipe using canned or fresh sour red cherries. He used a plain lard based pie crust. A lifetime favorite!!!"

MY REVIEW
Loiscooks
Reviewed Jun. 4, 2016

"Very tasty. I made one half recipe as I wanted to try it. I didn't have enough of the crust to cover the pan I used,, so it was a little too thin. It was still delicious. Next time I will make the complete recipe. Also, I did not have raspberries, so I used blueberries ... delicious! Thank you for the recipe."

MY REVIEW
HappyPappyCook
Reviewed May. 15, 2016

"I have made this a couple of times now and I wouldn't change a thing! Delicious!"

MY REVIEW
heiernl
Reviewed Jul. 12, 2015

"Crust was a little too buttery"

MY REVIEW
cleanmo
Reviewed Jul. 7, 2015

"Could rhubarb be used instead of raspberries?"

MY REVIEW
MizUnikorn
Reviewed May. 23, 2015

"I made this tonight. It's pretty easy and it tastes pretty awesome! I'm going to definitely make this again... then promply eat it all to myself."

MY REVIEW
momzilla24
Reviewed May. 9, 2015

"Everyone at my house loved it! Nice buttery crust holding a creamy custard full of yummy fresh raspberries - how could it not be a winner. This is a fairly elegant dessert that was simple to make. This recipe is a keeper."

MY REVIEW
destine
Reviewed Nov. 27, 2012

"I just made this. I didn't have enough raspberries so I had to supplement it with sliced peaches. It turned out fabulous. My husband said this dessert made the raspberries taste even better."

MY REVIEW
Aquarelle
Reviewed Jul. 22, 2012

"Really delicious, and not too sweet."

MY REVIEW
aubsmc
Reviewed Sep. 14, 2011

"Fantastic recipe! Easy to make and my daughter now wants it for her birthday cake. Soooo good!"

MY REVIEW
joceyw
Reviewed Jul. 14, 2011

"Really good! I made it with blackberries and all 8 people that ate it loved it!"

MY REVIEW
JumpRiverGem
Reviewed Mar. 9, 2011

"Very good! An excellent way to prepare fresh raspberries."

MY REVIEW
sjanz
Reviewed Jan. 30, 2011

"I have made this version may times and its always a winner,...Try with blueberrys,...its even better."

MY REVIEW
janrieg@hotmail.com
Reviewed Jul. 1, 2010

"I have made this recipe countless times. I usually serve it warm with whipped cream or ice cream. It has always been a favorite. Wonderful!"

MY REVIEW
ytsmom
Reviewed Oct. 30, 2009

"I made this and our friend (a guy) couldn't stop raving about it. Very good!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.