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
Raspberry Custard Kuchen
Raspberry Custard Kuchen
Prep Time
20 min
Cook Time
40 min
Yield
12 servings
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 large eggs, beaten
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- confectioners' sugar, optional
Directions
- 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.
- 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 cold. Store in refrigerator. When serving, if desired top with confectioners' sugar.
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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