Raspberry Custard Kuchen Recipe- German Special
Raspberry Custard Kuchen is a delicious German-inspired dessert that combines a tender, buttery crust with a luscious vanilla custard and juicy raspberries. The tartness of the berries contrasts beautifully with the creamy filling, creating a perfect balance of flavors. Lightly sweet and rich, this rustic cake is ideal for enjoying with coffee or as a special treat for any occasion.
- 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:
In a bowl, mix flour, sugar, and salt.
Cut in butter until mixture resembles coarse crumbs.
Add egg yolk and cold milk, mix until dough forms.
Press into a greased 9-inch tart pan. Chill for 30 minutes.
Pre-Bake the Crust:
Preheat oven to 180°C (350°F).
Prick the crust with a fork and bake for 10 minutes.
Make the Custard:
Whisk together eggs, sugar, cornstarch, vanilla, milk, and heavy cream.
Assemble the Kuchen:
Pour custard into the pre-baked crust.
Scatter raspberries on top and sprinkle with sugar if desired.
Bake:
Bake for 30-35 minutes until custard is set and golden.
Cool and Serve:
Let cool before slicing. Enjoy warm or chilled!
Recipe Notes:
Fresh raspberries work best, but frozen ones can be used without thawing.
Let the kuchen cool completely for the custard to fully set.
Serve with whipped cream or a dusting of powdered sugar for extra indulgence.
