Taste of Home
Raspberry Custard Kuchen
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 12 servings.
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
Ingredients
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1-1/2 cups all-purpose flour, divided
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1/2 teaspoon salt
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1/2 cup cold butter
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2 tablespoons heavy whipping cream
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1/2 cup sugar
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FILLING:
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3 cups fresh raspberries
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1 cup sugar
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1 tablespoon all-purpose flour
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2 large eggs, beaten
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1 cup heavy whipping cream
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1 teaspoon vanilla extract
Directions
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1.
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust.
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2.
Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
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3.
Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.
Nutrition Facts
1 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 4g protein.
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