Reviewed: Jan. 18, 2013

Doubled the custard. It's a huge hit in our house when plums are in season from the farmer's market

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Reviewer:

Sweetie0228

Reviewed: Sep. 13, 2012

Utterly yummy with Satsuma plums! The color was great, and the crust really helped ground the custard.

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kat e.

Reviewed: Aug. 2, 2012

I've made this with plums and have also made it using peaches instead of plums. I follow the recipe exactly and it comes out great -- everyone loves it!

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Kosovo cook

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:

For Here or To Go?

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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