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Raspberry Custard Kuchen

 Raspberry Custard Kuchen
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
10-12 ServingsPrep: 20 min. Bake: 40 min.


  • 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
  • 3 cups fresh raspberries
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • 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 13-in. x 9-in. baking dish. Combine the sugar and
  • remaining flour; sprinkle over crust.
  • Arrange raspberries over crust. In a large bowl, combine sugar and
  • flour. Stir in eggs, cream and vanilla; pour over berries.
  • 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 serving (1 piece) equals 328 calories,

2 of 2

Raspberry Custard Kuchen (continued)

Nutritional Facts: 17 g fat (10 g saturated fat), 86 mg cholesterol, 195 mg sodium, 42 g carbohydrate, 3 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.