Raspberry Custard Kuchen
Taste of Home
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve.
-Virginia Arndt, Sequim, Washington
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min.
Ingredients:
- 1-1/2 cups all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 2 tablespoons heavy whipping cream
- 1/2 cup sugar
- FILLING:
- 3 cups fresh raspberries
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 2 eggs, beaten
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Directions:
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust.
Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator. Yield: 10-12 servings.