"This is a recipe I've had for years. It's great served warm, but cooled to room temperature is good, too. Keep leftovers in the fridge, if you have any." — Pat-H
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2 1/2 cups
pitted and sliced plums
My friends mother made a plum kuchen when we were kids and nothing can beat her recipe but this comes close enough to earn my 5 stars! As far as the custard part of it...it's not supposed to have alot of custard which would, in my opinion make it way to rich. It is supposed to be a more simple, light dessert. That's the way she says they made it when she grew up in switzerland.
IF I make this again I would double the custard.
I used a bunt pan, sugar coated the plums, and double up on the custard but used light cream instead of heavy cream. This is great recipe easy to make, and cake part turned out nice and moist. So I give it a 5 star
I used Pluot Plums on the top. If your plums are getting too ripe - make this dessert. I used to make this dessert with a crumb topping - but this custard version is surprisingly good. I served it warm with vanilla ice cream. We all thought that it reminded us of deep dish rubarb pie. I guess it was the sweet and sour taste. mmm...
A delicious kuchen if you prefer custard desserts, I thought it was better than the gourmet recipes.
Loved it! I halved the recipe and baked in a loaf pan, next time will follow other users advice and double the custard mix.
Loved it! I increased the amount of custard, as recommended by another reviewer, and it was delicious!
I couldn't find fresh plums in the middle of winter, so used canned instead and added the plums with custard at the end. It looked kind of ugly, but tasted good. I will try again with fresh plums when they are in season.
* Percent Daily Values are based on a 2,000 calorie diet.
Plum Custard Kuchen
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 159
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