German Cuisine

Raspberry Custard Kuchen Recipe- German Special

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Raspberry Custard Kuchen Recipe- German Special

If you’re craving a dessert that’s both elegant and comforting, Raspberry Custard Kuchen delivers in every bite. This German special features a tender, buttery crust pre-baked to crisp perfection, a smooth vanilla custard filling made with heavy cream and milk, and fresh or frozen raspberries placed on top to add juicy tartness. The custard sets beautifully in the oven while the berries bake into the filling, creating a balance of creamy and fruity flavors that’s perfect whether you serve it warm with whipped cream or chilled for a refreshing treat.

  • Prep Time10 min
  • Cook Time45 min
  • Total Time55 min

For the Crust:

  • 1 ½ cups all-purpose flour
  • ¼ cup sugar
  • ½ cup unsalted butter (cold, cubed)
  • 1 egg yolk
  • 2 tbsp cold milk
  • ½ tsp salt

For the Custard Filling:

  • 1 cup heavy cream
  • ½ cup milk
  • 2 eggs
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch

For the Topping:

  • 1 ½ cups fresh or frozen raspberries
  • 1 tbsp sugar (optional, for extra sweetness)

Prepare the Crust:

1

In a bowl, mix flour, sugar, and salt.

2

Cut in butter until mixture resembles coarse crumbs.

3

Add egg yolk and cold milk, mix until dough forms.

4

Press into a greased 9-inch tart pan. Chill for 30 minutes.

Pre-Bake the Crust:

5

Preheat oven to 180°C (350°F).

6

Prick the crust with a fork and bake for 10 minutes.

Make the Custard:

7

Whisk together eggs, sugar, cornstarch, vanilla, milk, and heavy cream.

Assemble the Kuchen:

8

Pour custard into the pre-baked crust.

9

Scatter raspberries on top and sprinkle with sugar if desired.

Bake:

10

Bake for 30-35 minutes until custard is set and golden.

Cool and Serve:

11

Let cool before slicing. Enjoy warm or chilled!

Recipe Notes:

  • Raspberry Options: Fresh raspberries work best for texture and freshness, but frozen ones can be used without thawing if preferred or for convenience.

  • Custard Setting: Allow the Kuchen to cool completely so the custard fully sets—this ensures clean slices and prevents a runny center.

  • Sweetness Adjustment: If your raspberries are very tart, sprinkle a bit of sugar over them before baking or add extra sugar to the custard.

  • Serving Suggestions: Serve with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

  • Make-Ahead & Storage: Kuchen can be made a day ahead and stored covered; it keeps well in the fridge for up to 2-3 days.

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