True Kuchen Crust Fruit And Custard Version Food

RICH FRUIT KUCHENS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.

CUSTARD TART WITH CREAM AND FRESH FRUIT

Steps:

• Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1-2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6-10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
• Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°F.
• Bake custard until top is deeply browned in spots, 40-50 minutes (it will still be wobbly in the center). Let cool.
• Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.
• Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.
• Do Ahead
• Custard can be baked 1 day ahead. Cover and chill.

PLUM CUSTARD KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
• Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.

TRUE KUCHEN (CRUST, FRUIT AND CUSTARD VERSION)

Steps:

• Dough: Dissolve yeast in 1 cup of warm water. Sprinkle a little sugar on top of the mixture. Mix other liquid ingredients in another bowl, add sugar, salt, and a little of the flour. Mix together then add the yeast mixture. Mix well, add remaining flour in small amounts until dough reaches a soft smooth dough. It may be a little sticky which is ok. Cover and let raise until double, only 1 time. Roll out and put in pie pans. Let raise a little bit before adding the fruit and custard.
• Custard: heat 3 pints cream (use a large bowl) in the microwave oven for 9 minutes (Mine takes 60% power for this) In another bowl mix 6 eggs, 1 Cup sugar, 1 teaspoons vanilla, and 3 1/2 heaping tablespoons of cornstarch. Blend together. When cream is done mix this mixture into cream and heat another 9 minutes. Take out and whip until blended. Heat another 6 minutes. Take out and blend well. Custard is now ready to add to crust.
• Fruit needs to be cooked with a little sugar to sweeten before placing fruit on dough.
• Place fruit on dough, pour custard over top of that (don't overfill), sprinkle with cinnamon. Bake at 325 degrees for about 20-30 minutes until crust is golden brown and custard bubbles. Cool and enjoy!

KUCHEN

Steps:

• Mix the ingredients for the crust,well;Divide into 7 balls.
• Roll out each and put into pie tins.
• Arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough.
• Sprinkle sugar on the fruit.
• Mix together filling ingredients and pour on the fruit.
• (I like more filling so I make enough for 8 kuchen).
• Sprinkle with cinnamon.
• Bake 375º till filling is set.
• About 33 minutes (If you stick a table knife in filling and it comes out clean it s done.).

FRUIT KUCHEN

Steps:

• In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture., Press into a greased 13x9-in. baking dish. Arrange fruit on crust. Combine remaining filling ingredients; pour over fruit. For topping, combine ingredients until crumbly; sprinkle over filling. Bake at 350° for 50-60 minutes or until fruit is tender.