Best Raspberry Custard Kuchen Recipes

RASPBERRY CUSTARD KUCHEN

Raspberry Custard Kuchen image

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

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

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

Steps:

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. , 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.

Nutrition Facts : Calories 328 calories, Fat 17g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 195mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 4g protein.

RASPBERRY CUSTARD KUCHEN

Raspberry Custard Kuchen image

Make and share this Raspberry Custard Kuchen recipe from Food.com.

Provided by Elaniemay

Categories Dessert

Time 55m

Yield 1 kuchen, 10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter or 1/2 cup margarine
2 tablespoons whipping cream
1/2 cup sugar
3 cups fresh raspberries
1 cup sugar, 1
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 396, Fat 20.6, SaturatedFat 12.3, Cholesterol 103.4, Sodium 206.6, Carbohydrate 50.2, Fiber 2.9, Sugar 31.8, Protein 4.4

RASPBERRY CUSTARD KUCHEN

Raspberry Custard Kuchen image

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.

Provided by Peg Barker

Categories Fruit Desserts

Time 1h

Number Of Ingredients 12

Ingredients

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

Steps:

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