Peach Custard Kuchen Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 All purpose flour1 Cup (16 tbs)
 Salt1⁄4 Teaspoon
 Baking powder1⁄8 Teaspoon
 Butter/Margarine1⁄2 Cup (8 tbs), softened
 Drained sliced peaches1 1⁄2 Cup (24 tbs) (Fresh, Canned Or Thawed Frozen)
 Sliced peaches1 1⁄2 Cup (24 tbs), drained (Fresh, Canned Or Thawed Frozen)
 Sugar1 Cup (16 tbs)
 Sugar6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Cinnamon1 Teaspoon
 Egg yolks2
 Whipping cream1 Cup (16 tbs)

Nutrition Facts

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


Heat oven to 400°.
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.