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Raspberry custard kuchen
Make this classic German dessert with fresh raspebrries and vainilla custard. It´s so good, you will love it.
Prep Time 25 minutes
Cook Time 50 minutes
Servings 8 servings
Calories 297 kcal
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:
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Preheat the oven to 180ºC.
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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.
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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.
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Bake for 20 minutes until the dough is lightly golden.
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Remove from the oven and let cool.
We made the custard:
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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.
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We remove from the fire.
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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.
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With the remains of the dough we make some threads with which we will decorate the upper part of the kuchen.
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Bake for 25 minutes or until the surface is golden (could puff up a bit).
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Let cool completely before unmolding and enjoy!
Nutrition Facts
Raspberry custard kuchen
Amount Per Serving
Calories 297
* Percent Daily Values are based on a 2000 calorie diet.