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Peach Custard Kuchen Recipe
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄8 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Drained sliced peaches||1 1⁄2 Cup (24 tbs) (Fresh, Canned Or Thawed Frozen)|
|Sliced peaches||1 1⁄2 Cup (24 tbs), drained (Fresh, Canned Or Thawed Frozen)|
|Sugar||1 Cup (16 tbs)|
|Sugar||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3635 Calories from Fat 1604
% Daily Value*
Total Fat 180 g277.6%
Saturated Fat 113.9 g569.4%
Trans Fat 0 g
Cholesterol 943.5 mg
Sodium 629.9 mg26.2%
Total Carbohydrates 471 g157%
Dietary Fiber 9.4 g37.6%
Sugars 318.8 g
Protein 22 g44.6%
Vitamin A 82% Vitamin C 470.3%
Calcium 31.6% Iron 39.8%
*Based on a 2000 Calorie diet
Stir together flour, 2 tablespoons sugar, the salt and baking powder.
Work in butter until mixture is crumbly.
Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 X 8 X 2 inches.
Arrange peach slices in pan.
Mix 1/4 cup plus 2 tablespoons sugar and the cinnamon; sprinkle over peach slices.
Bake 15 minutes.
Blend egg yolks and whipping cream; pour over peaches.
Bake until custard is set and edges are light brown, 25 to 30 minutes.