Peach kuchen with custard


This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches.

Preheat oven to degrees F degrees C. Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan.

Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon. All Rights Reserved. Peach Kuchen. Rating: 4.

Read Reviews Add Reviews. Save Pin Print ellipsis Share. Image zoom. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

Bake in the preheated oven for 35 to 40 minutes, or until golden brown. I Made It Print.

peach kuchen with custard

Per Serving:. Full Nutrition. Rating: 5 stars. I've made this twice now and it always turns out perfectly. I used two fresh peaches and sprinkled some frozen blueberries in I also sprinked some streusel on top Work together by hand, make more as desired Thanks for the great recipe!

Read More. Thumb Up Helpful.I have been posting spicy recipes for the past couple of weeks and thought I need something to sweeten things up. Here is a delicious Peach Kuchen, the German peach cake made with canned peaches.

Kuchen is quite an interesting dessert, not to mention how delicious it is. It is like a sort of pie but with tender cake-like crumbs, plus some of them have a delicious and moist custard cream on top. If you taste it, you will fall for it immediately.

Here comes canned peaches to the rescue. Besides, they were on sale. It is better to use a spring form pan to accomplish the drop-dead gorgeous Kuchen presentation, but it is not mandatory.

I am not including the tutorial for this recipe this time because it is very simple to follow from my printable recipe.

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Whether you use fresh peaches or canned peaches, you will end up with a delectable dessert on your plate. If you have never made Kuchen before, give this a shot!

Add the cold butter pieces and incorporate to blend well until it becomes fine crumbs. In a small mixing bowl, whisk milk and egg well. Pour the milk mixture over the flour mixture. Mix with a fork just until it becomes wet. Grease a 9-inch spring form pan and spread the batter on the bottom of the pan. Arrange the peach slices on top. Bake in the oven for 15 minutes.

Meanwhile, make the custard cream. Add the rest of the cream, sugar, egg, vanilla, and salt. Take the cake out of the oven and pour the cream mixture on top. Continue to bake for minutes. When the cake top is puffed, and the edges are deep golden and starting to separate from the pan, the cake is done.

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Cool in the pan for 15 minutes, then remove it from the pan and let it cool completely. Notes I used canned peaches for this recipe, but you can certainly use fresh peaches. Get Free Email Updates!

Peach Kuchen

Signup now and receive an email once I publish new content. I will never give away, trade or sell your email address. You can unsubscribe at any time. Hi Holly, I have some frozen peach slices, do you know whether I can use them for this cake?

It looks yummy. Easy Peasy! Love this recipe, the pay-off for little expenditure in time is humongous. Although, required many utensils and bowls for clean-up. Have made it twice and plan to keep in my favourites.I came across pictures the kids made in grade school, tassels from their graduation caps and lots of books.

Early in our marriage is when I began to collect cookbooks. At that time the only thing I was interested in were quick and easy cakes, mostly from a mix. One of my dear children or maybe a couple of them decided to add some artwork and tear the bottom of the cover.

Kids I tell ya! When the student is ready the teacher will appear.

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Armed with fresh juicy peaches and my movie of choice, Romancing the Stone playing in the background I was ready for this retro recipe. Staying true to the recipe I prepared it exactly as written with no substitutions or additions. In the same vein of staying true I have to say I wish I had altered it a bit. Loved the crust, and the sweet and cinnamon peaches. Whipping cream with egg yolks, just taste like whipping cream with egg yolks.

With the addition of some type of sweetener and perhaps a bit of vanilla, the custard would have been sensational. This was one of three desserts I made. I also knew that I would more than likely be the only one to eat it. I was right, and feeling that way I should not have doubled the recipe.

The brownies and the cake stole the show. So I had two servings and down the disposal it went. Just keeping it real folks. The recipe below is for 9 servings, not the 18 I made, LOL! Look for the brownie recipe in a few days.

Please read the notes. Stir together, 2 TBS sugar, the salt and baking powder. Work in the butter until mixture is crumbly. Pat mixture firmly and evenly in bottom and halfway up sides of an ungreased square pan, 8x8x2 inches.

Arrange peach slices in pan. Bake 15 minutes.

peach kuchen with custard

Blend egg yolks and whipping cream; pour over peaches. Bake until custard is set and edges are light brown, minutes. Serve warm. Notes Note: If using self-rising flour, omit salt and baking powder.

I also suggest that sugar and vanilla should be added to the custard to enhance the flavor. Wordpress Recipe Plugin by EasyRecipe 3. That does seem funny to not have any sugar in the custard. I think old Betty must have been sleeping on the job.Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.

Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal. Press into the bottom and up the sides of a 9x13 inch baking dish. Place the peach halves cut side up on top of the crust in a nice pattern.

Mix together the remaining sugar and cinnamon; sprinkle over the peach halves. Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.

Reduce the oven's temperature to degrees F degrees C. Return the dish to the oven, and bake for 30 to 40 minutes, until golden brown. All Rights Reserved. Grandma Sal's Peach Kuchen. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Image zoom. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list.

peach kuchen with custard

Preheat the oven to degrees F degrees C. I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review JAN. Rating: 5 stars. I lost my 40 year plus peach kuchen recipe, this is identical to mine except my old recipe called for sour cream in place of whipping cream.

I use lite sour cream and fresh nutmeg on top.

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Sour cream gives it a wonderful flavor. Read More. Thumb Up Helpful. Most helpful critical review Skunkee. Rating: 1 stars. I made exactly as written and this just didn't do it for us. Reviews: Most Helpful Down Triangle.One of the delights of summer in Germany is fruit kuchen, an open face fresh fruit pie served warm from the oven. It's made with pastry crust or raised yeast dough crust; a custard mixture is poured over the fruit before baking.

In this recipe fresh ripe peaches is used, plus a crispy, rich biscuit crust, somewhat like shortcake. Kuchen can also be made with canned or frozen fruit.

Fragrant peach kuchen is especially delicious with whipped cream or a la mode. Time the kuchen to bake during dinner so that it will be at just the right temperature to serve for dessert.

The batter may be mixed ahead of time, turned into a baking pan and refrigerated for as long as 3 hours. At brunch, serve kuchen instead of coffeecake. Cholesterol Sodium Total Carbohydrate Protein 5. Recipe by Olha Join In Now Join the conversation! Calories: Total Fat Dietary Fiber 2. Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.

With paring knife, pare peaches; place in a large bowl. Sprinkle peaches with lemon juice to prevent darkening. Slice into the bowl; toss to coat with lemon juice; set aside. Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt. In large mixing bowl, using fork, beat eggs with milk and lemon peel.Fresh peach slices are covered in a custard filling for this dessert. It's finished off with a crumbly cinnamon-sugar topping.

Prepare Kuchen Crust. Use your hands to slightly flatten dough. Roll dough from center to edges into a inch circle. Transfer dough to a deep-dish 9-inch pie plate, trim and crimp edge as desired.

Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

Peach Kuchen, German Peach Cake with Canned Peaches

Sprinkle piecrust with cinnamon mixture. Top with sliced peaches. Add milk and eggs; mix well. Pour custard over peach mixture and sprinkle with the topping. Bake in a degree F oven for 1 hour or until center is set.

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Cool completely on a wire rack. Cover and refrigerate any remaining kuchen. Makes 12 servings. Midwest Living Food Peach Kuchen. Peach Kuchen. Rating: 2 stars 1 — Couldn't eat it 2 — Didn't like it 3 — It was OK 4 — Liked it 5 — Loved it 1 Ratings 1 star values: 0 2 star values: 1 3 star values: 0 4 star values: 0 5 star values: 0.

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