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home > recipes > dessert > plum custard kuchen
1 1/4 c. flour 1/2 c. unsalted butter 3 T. heavy cream 3 T. packed light brown sugar 1/2 t. ginger 1/4 t. nutmeg 1/4 t. salt 2 1/2 c. sliced plums 1/2 c. heavy cream 1/2 c. sugar 1 egg 1 t. vanilla In food processor combine flour, butter, 3 T. cream, 1 T. brown sugar, spices, and salt. Blend to a coarse meal, pulsing on and off, about 30 seconds. Transfer 1/2 c. mixture to small bowl and mix in 2 T. brown sugar. Set aside. Press remainder into bottom and sides of tart pan. Bake at 375F until lightly browned, about 20 min. Remove and reduce heat to 350F. While crust is baking, in a bowl combine remaining heavy cream, sugar, egg, and vanilla. Beat well. Arrange plums over crust and and pour custard mixture over plums. Bake an additional 20-30 minutes or until custard is set. Serve warm or cool. Store in refrigerator. Notes: Regular 2-piece tart tin was not deep enough, custard topping overflowed. Should have just made it in a 10" pie pan. Had 6 smallish plums, cut in eighths, but only needs about 4-5. Also, watch baking times they're a little long, especially the first one. Of course this depends on your oven. Set it for at least 5 minutes less and then check. Don't overbake the first time because the crust will be way too dark after the second baking if you do.

Plum Custard Kuchen


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keyword: custard
keyword: kuchen
ethnicity: german
recipes for dessert
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(posted November 1, 2004)

1 1/4 c.
flour
1/2 c.
unsalted butter
3 T.
heavy cream
3 T. packed
light
brown sugar
1/2 t. ginger
1/4 t.
nutmeg
1/4 t.
salt
2 1/2 c. sliced plums
1/2 c.
heavy cream
1/2 c.
sugar
1
egg
1 t.
vanilla

In
food processor combine flour, butter, 3 T. cream, 1 T.
brown sugar, spices, and salt. Blend to a coarse meal, pulsing on and off, about 30 seconds. Transfer 1/2 c. mixture to small bowl and mix in 2 T. brown sugar. Set aside. Press remainder into bottom and sides of tart pan. Bake at 375F until lightly browned, about 20 min. Remove and reduce heat to 350F. While crust is baking, in a bowl combine remaining heavy cream, sugar, egg, and vanilla. Beat well. Arrange plums over crust and and pour custard mixture over plums. Bake an additional 20-30 minutes or until custard is set. Serve warm or cool. Store in refrigerator. Notes: Regular 2-piece tart tin was not deep enough, custard topping overflowed. Should have just made it in a 10" pie pan. Had 6 smallish plums, cut in eighths, but only needs about 4-5. Also, watch baking times they're a little long, especially the first one. Of course this depends on your oven. Set it for at least 5 minutes less and then check. Don't overbake the first time because the crust will be way too dark after the second baking if you do.


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