Reviewed: Apr. 7, 2012

Loved this! Made it as written except used frozen raspberries and baked in 8x8 pan for about 80 minutes, covered in foil for the first 45 minutes. Both the custard/raspberry part and the crust part were delicious!

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Reviewer:

Mary F

Reviewed: Feb. 11, 2012

Made this yesterday evening. Followed the recipe with the exception of substituting fresh raspberries with frozen raspberries (thawed by placing it in the microwave for about one minute). Covered with foil for about 25 minutes with some holes in the foil for the steam to come out) and then removed the foil for the last 15 minutes. Came out beautifully and tasted great. Very easy to make and will be adding this one to my recipe box.

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Reviewer:

etzz

Reviewed: Feb. 6, 2012

It was good, but not quite the custard type my husband is looking for. We hated the crust like many of the crust for the kuchen here in AR. I have tried a few kuchen recipe already and the closest ones would be this and the plum custard kuchen. Of course you can use whatever fresh fruit but I'm looking for the right crust and custard consistency. I used a 9" springform pan, placing parchment paper on the bottom and placing the ring over the paper and baked it for an 1 hr so.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Jan. 14, 2012

Loved this recipe. Followed recipe exactly as it appears. This recipe had a lot of flavor and was sweet enough, but not to sweet. I tried it both warm and cold, but definitley liked it better cold. Everyone loved it, including the kids. Will be making again and agian. I think I will even vary it a little. I'll try cherries next time.

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Reviewer:

Nemesis250

Reviewed: Dec. 24, 2011

Absolutely wonderful!!!! I added a bit of cinnamon to the crust, and next time I might cut down the sugar a little but this is definitely going to be a family tradition!

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Reviewer:

Angela

Reviewed: Oct. 14, 2011

WOW..... was this good ! I cut back on the almond extract & baked in a 9" springform pan ( wrap bottom with foil because the butter in the crust leaked out even though I put it in the reefer after patting it in the bottom & 1" up the side's of the pan ) had to use 1/2 blackberry's but was glad because it was just so tasty !!

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Reviewer:

SUSIE-CHAPSTICK

Reviewed: Sep. 6, 2011

Fabulously easy and very tasty! No changes needed whatsoever. I served it to dinner guests chilled with a dollop of Cook Whip and it got rave reviews and second helpings. Looking forward to trying this with fresh blackberries, cherries, peaches, pears etc, etc. My hubby wants to try it with Hershey's Kisses and drizzled with caramel sauce. Very versatile and did I mention easy? Thank you, Virginia!

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Reviewer:

Lindamak

Cooking Level: Expert

Living In: Cabool, Missouri, USA

Reviewed: Aug. 12, 2011

I followed the recipe exactly, using fresh raspberries and the pan size recommended. So far it is a bit too mushy for my liking. It is still a little warm though, so now I've put it in the fridge and hope that it will firm up a bit. Ok, back again to update following refrigeration. Yes, it did set and tasted wonderful the next day.

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