Reviewed: Nov. 20, 2009

I've made this twice now and it's been excellent both times. I always use strawberries because I'm not a raspberry fan, and I might branch out into other varieties as well!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Faylinna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2009

Great taste, not too sweet. Be sure you use fresh rasberries,

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sandrat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2009

Wow this was good!!! This dish was relatively easy to make. The tartness of the red raspberries compliments the rich sweet custard well. Thanks for the great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ship's Galley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2009

this recipe is easy and good! I made it when we were having friends over and everyone liked it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sgrange

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

My German husband grew up eating kuchen and he gave this recipe his seal of approval! It is not a very sweet dessert, so it was great served warm with vanilla ice cream.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2008

Made this for a potluck. It smelled so good, we ate some warm. Delicious. We served it cold for the potluck and they quickly disappeared.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hejdukfan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2008

This has to be one of the best recipes I have tried from Allrecipes. The base was short and buttery and the sharpness of the raspberries on the vanilla custard topping is delicious.We have tried it warm and chilled but chilled is best by far.I found that 2 1/2 cups of raspberries was enough. Frozen raspberries were better too as they kept their shape. Absolutely divine!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

minniemoo1

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

Amazingly simple and so outstanding. Everyone loved this one!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Domenichelli Wines

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2008

This is not what I call "kuchen", which for me, has a breadier crust. This recipe was good but not what I was looking for.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Karin

Living In: Jamestown, North Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2008

Very good and really easy to throw together. Like many others, this seemed to take forever to bake. I started checking at 45 minutes, but wound up needing to bake it for over an hour. Delicious, though... I am enjoying it served cold with a little sprinkle of confectioner's sugar on top.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2008

We love this recipe. I have been making this for years which I got from a Taste of Home magazine. It is one of our favorites during raspberry season. I keep this recipe as written.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LESLEYfromWI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2008

This tastes exactly like the kuchen my german grandma used to make! SOOO delicious! Would maybe use 3 1/2 cups of raspberries. Otherwise a perfect recipe, and incredibly easy.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

kimmayk

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2008

This really stuck to the pan, even with cooking spray, next time ill flour it as well. It was good warm, but my family really started to enjoy it when it was a few days old, and liked it cold.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Chelsea

Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA

Living In: South Hadley, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2008

Really good, I made mine in a springform pan too. Needed an extra 10 min. Super good :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Arcadia, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2008

This made the perfect 4th of July dessert for us. After 2 days of picking the raspberries that are growing wild around our house I had 3 1/2 cups which was just right for this recipe. It is a very simple no fuss recipe like an easy to make pie, but like others I had to bake it for about an hour. I would also recommend putting foil over it in the last minutes if the custard is starting to brown too much.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Cacrica

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2008

This was simple to fix, the flavors were clear and the raspberries were at its best. I did increased the baking to 1 hour, but besides that, follow the recipe exactly. One review suggest cutting the sugar, I recomendo not to, the tartnes of the berries needs the amount of sugar of the recipe. Usually I cut the sugar in half in every desert, but not in this one.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Lucia de Wagner

Cooking Level: Expert

Living In: Guatemala City, Guatemala, Guatemala

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2008

I have been making this for awhile. Awesome recipe. I too made this dessert for a contest. Entered in 2008 Raspberry Dessert Contest in Webster City Iowa. I won the Grand Prize in the Adult Division. I also made in a springform pan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Heather Cowden

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

This is lovely. Simple to put together, bakes up just perfectly. I accidentally used 1 1/2 cups flour for the crust, but it turned out fine. It didn't cover the bottom of the pan completely, but it didn't seem to matter. I used a combination of black and red raspberries. Thanks!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

PKAISER58

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2008

This was excellent!!! Everyone raved about it. Followed exact directions, but it did take a little longer for me to bake - maybe 10 minutes more.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2008

This recipe is not only great, but it's incredibly versatile. I have yet to try it with raspberries (they're a little tart for my liking), but I've tried Strawberries (fresh and frozen, thawed) and canned pear slices. Both came out fantastic. I've gotten a lot of compliments on this one. Only downside: like other reviewers, I had to bake the dessert a little bit longer than stated (putting foil over the top after the first 40 minutes keeps the top from browning too much).

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Brian

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Raspberry Custard Kuchen

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!