Real Recipes From Real Home Cooks ®

raspberry custard kuchen

(1 rating)
Recipe by
Peg Barker
Suquamish, WA

This is my all time favorite. I love to make it in the summer when I've just picked the raspberries off my vines. However, it can be made year round using frozen berries.

(1 rating)
yield 10 - 12
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For raspberry custard kuchen

  • 1 1/2 c
    all-purpose flour, divided
  • 1/2 tsp
  • 1/2 c
    cold butter (no substitutions)
  • 2 Tbsp
    whipping cream
  • 1/2 c
  • 3 c
    fresh raspberries (can use frozen- do not thaw
  • 1 c
  • 1 Tbsp
    all purpose flour
  • 2
    eggs, beaten
  • 1 c
    whipping cream
  • 1 tsp
    vanilla extract

How To Make raspberry custard kuchen

  • 1
    In a bowl, combine 1 cup flour and the salt; cut in butter until the mixture looks like course crumbs. Stir in cream; pat into a greased 13-in.x 9-in.x 2-in. baking pan.
  • 2
    Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.
  • 3
    For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
  • 4
    Bake at 375 degrees for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator. Yield: 10-12 servings

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