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Raspberry Custard Kuchen
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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
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. 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |