Print Recipe

Raspberry Custard Kuchen




  • 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 large eggs, beaten
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract


  1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.
  2. Stir in cream; pat onto the bottom of a greased 13 x 9-inch baking dish.
  3. Combine the sugar and remaining flour; sprinkle over crust.
  4. Arrange raspberries over crust.
  5. In a large bowl, combine sugar and flour.
  6. Stir in eggs, cream and vanilla extract; pour carefully over berries.
  7. Bake at 375 degrees F for 40-45 minutes or until lightly browned.
  8. Serve warm or cold.
  9. Store in the refrigerator.

Yield: 10-12 servings

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