Raspberry custard kuchen

This raspberry custard kuchen is a German- inspired delight.

Although this recipe is with raspberries, we can make it with blueberries or blackberries simply by sustitutong them in the same quantity as the raspeberries, you could even use frozen raspberries, but there it is important to desfrost them very welland then let them drain in a colander (without squeezing them) so that they pour out all excess liquid.

We will make the custard of this kuchen with cornstach, unlike the tradicional recipe that has eggs, since firstly it is much easier and fast ti prepare, and secondlym the final result will be a much silkier filling with a very soft flavour, that will not compete in the limelight with the delicious raspberries.

Finally, and this is something rather personal, I love the raspberry-almond mixture, so if you like ir too, you can replace half the flour in the crust with almond flour or replace the vainilla in the custard for almond essence. Another flavor that goes very well with raspberries is white chocolate, so if you want to add some chocolate chips to the filling, you will have an absolutely divine original raspberry custard kuchen.

And what would you prefer? the traditional raspeberry custard kuchen or the one with almonds or with white chocolate.

raspberry-custard-kuchen.jpg

Raspberry custard kuchen

Irene Mercadal
Make this classic German dessert with fresh raspebrries and vainilla custard. It´s so good, you will love it.
Prep Time 25 mins
Cook Time 50 mins
Course Dessert
Cuisine german cuisine
Servings 8 servings
Calories 297 kcal

Utensilios necesarios

  • 9 inch pie dish

Ingredients
  

For the crust:

  • 1/2 cup butter at room temperature
  • 1/2 cup white granulated sugar
  • 1 egg
  • 2 cups flour without baking powder
  • 1 teaspoon baking powder

For the custard:

  • 3 cups whole milk
  • 1/2 cup white granulated sugar
  • 1/2 cup cornstarch
  • 1 teaspoon vanilla essence
  • 2 cups raspberries

Instructions
 

We made the crust:

  • Preheat the oven to 180ºC.
  • In a bowl, beat the butter with the sugar until foamy, add the egg and continue beating until smooth, finally add the flour and baking powder.
  • In a buttered pie dish we put the dough stretching / flattening it with the fingertips, we make a slight edge and we reserve a little dough to make some lines of dough with which we will decorate the kuchen.
  • Bake for 20 minutes until the dough is lightly golden.
  • Remove from the oven and let cool.

We made the custard:

  • In a small saucepan we mix the milk, cornstarch, sugar and vanilla, we dissolve the cornstarch well, beating with a wire whisk, we heat over medium heat stirring occasionally until it starts to boil, at that moment start stirring constantly and cook for 1 minute , to thicken.
  • We remove from the fire.
  • Pour half of the milk mixture over the pre-baked dough, layer the raspberries on top of it, and then add the rest of the milk mixture.
  • With the remains of the dough we make some threads with which we will decorate the upper part of the kuchen.
  • Bake for 25 minutes or until the surface is golden (could puff up a bit).
  • Let cool completely before unmolding and enjoy!

Leave a Comment

Calificación de la receta