Reviewed: Dec. 26, 2011

YUM. I made 1/2 a recipe and sprayed the glass pan. The result was the cake/plums floated when I put in the custard. The mistake/result was very pretty though. The plums were on top giving it a nice color. I used 1/2 a can of store canned plums in my halved recipe.

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Reviewer:

ahaverhals

Reviewed: Mar. 22, 2011

Yummy custard! I usually love my desserts warm but I really enjoyed these better cooled. The only thing I disliked about this recipe is the crust. Double the custard for sure. I also had a little bit of white chocolate chips left so I decided to melt them with the cream in the microwave before adding the rest. (fyi: my pic shows stacked)

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Sep. 30, 2010

I thought this was just ok. I just made 1 change, I used almond extract instead of the vanilla. Everyone else seemed to like it a lot, so I gave it the 4 stars.

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Cooking Level: Intermediate

Reviewed: Sep. 12, 2010

This is fantastic. Use Italian plums...these are better for cooking and provide the "tart" to balance the sweetness of the custard. I, too, doubled the custard as recommended and it worked great--just needed extra baking time. Next time I would only use 3/4 cup sugar in the custard, though. A whole cup was too sweet. Great recipe!!

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Reviewer:

rijg

Reviewed: Apr. 14, 2010

The kuchen was alright, I don't think I'll ever make it again.

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Reviewer:

MrsGehrels

Reviewed: Sep. 22, 2009

The taste was great but the crust was too hard for my liking. Also I followed the recommendation to double the custard which made the cake too soggy and runny, even though I baked it for about 20 minutes longer! all in all, it tasted good but not the best.

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Reviewer:

RADKA

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Sep. 5, 2009

I doubled the custard which is very similar to Creme Brulee. The cake was very moist and all in all, it's now one of my top desserts! My husband asked for to add more plums next time- maybe double up the layer. Can't wait to make it again. Super easy- great choice for dinner parties!

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Reviewer:

Beer

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

Reviewed: Aug. 20, 2009

Where did I go wrong?. The base was like a bread pudding. May be the yellow plums were too ripe and juicy. I doubled the custard as suggested. I increased the cooking time a little. Over all quite a good dessert, although different from what I expected.

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Reviewer:

rochesterkentengland

Reviewed: Aug. 17, 2009

This is so simple to make and so much flavor!! I love German recipies and this one fits the bill. I made it with yellow plums. It isn't overly sweet but just enough. I heated it up and served it with whipped cream but it is good cold too. I rated it a 5 mostly for the quality that you get for not too much work.

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Reviewer:

ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Jul. 29, 2009

I didn't have a 9x9" pan, so I used a small rectangular glass baking dish and it worked fine. I used plums from my garden. This was so easy and such a delight to make. My boyfriend and I love it, just as it is. I don't think it needs more custard, it has just enough to hold it all together. It would be great served with vanilla ice cream I'm sure, but we like it chilled. I have a feeling this may become a holiday favorite if we can find plums in the colder months :) Thank you for posting this recipe

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