" Puddingkuchen" (Custard Bake)

"This recipe comes from Belgium. It is a lovely custard fruit bake, which resembles a cake. Can be eaten warm or cold served with vanilla ice-cream or just plain. Ive never used frozen berries in this. You can try but then make sure that they are not thawed or your custard won't set."
 
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photo by NoraMarie photo by NoraMarie
photo by NoraMarie
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
1hr 15mins
Ingredients:
6
Yields:
1 Puddingkuchen
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ingredients

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directions

  • In a bowl combine eggs, sugar, flour and milk (this should be a very runny dough).
  • Grease a stoneware dish with all the butter (it has to be fairly thick so that the custard wont stick to the dish!). Pour in the dough and add fruit, raisins or almonds to taste.
  • Bake in the cold (!) oven at 180°C for about 60 minutes or until custard has set. You might need to cover the dish after 40 minutes or so.
  • Allow to stand and set for at least 10 minutes before serving.

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Reviews

  1. Oh yeah! This is called clafoutis in other places like my house. ;) I used frozen/thawed/drained cherries with complete success. It cooked up perfectly in the time frame given at 350F. I love this recipe......it's all gone. Made for Veggie Swap 1/11. xo Bethie
     
  2. This was super easy and quick -except for the baking time of course. I used a blender to mix the batter, poured it into the pan, and topped it with fresh blackberries. This was very good as is, but next time I make this I will add some vanilla and either add more sugar, use brown sugar instead of regular sugar, or a combo of both sugars to make it a bit sweeter and have more depth -me and my mom thought it needed these changes, but my dad and brother both thought it was fine. I wish I had taken a picture before cutting it because it turned out very pretty. Also make sure you put this in the oven while it is still warming up, as part of the cook time, because if you don't you will need to turn down the oven temp at the end to get the custard to set (I baked mine for 15 minutes longer than called for and then turned it down to 300*F for 7.5 minutes).
     
  3. I loved this served with dollops of whipped cream on a cold winters day. I made mine with drained canned pears and slivered almonds which worked well. I will be making this again using other fruits when in season. Made for Aus/NZ swap June 2011
     
  4. I really loved the simplicity of this dish and found it to be a true comfort type dessert. Not to sweet, which is a plus. I topped mine with dried cherries which sank to the bottom of the pudding, and then I added slivered almonds. The combination of the two went so well together. I will definitely make this again. Made and reviewed for the Feb.-March./Special Event 2010 Potluck Tag Game.
     
  5. This made a lovely dessert . I had to cook mine lots longerand that is I think due to my choice of fruits. I used a mango and it was so juicy that it affected cooking time - but it tasted just great. I will try with berries next time. I love the fact that the variations are endless so Loula -thank you so much.
     
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Tweaks

  1. This was super easy and quick -except for the baking time of course. I used a blender to mix the batter, poured it into the pan, and topped it with fresh blackberries. This was very good as is, but next time I make this I will add some vanilla and either add more sugar, use brown sugar instead of regular sugar, or a combo of both sugars to make it a bit sweeter and have more depth -me and my mom thought it needed these changes, but my dad and brother both thought it was fine. I wish I had taken a picture before cutting it because it turned out very pretty. Also make sure you put this in the oven while it is still warming up, as part of the cook time, because if you don't you will need to turn down the oven temp at the end to get the custard to set (I baked mine for 15 minutes longer than called for and then turned it down to 300*F for 7.5 minutes).
     

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