Raspberry Custard Kuchen
Ingredients
-
1 1/2 cups all-purpose flour, divided
-
1/2 teaspoon salt
-
1/2 cup cold butter or margarine
-
2 tablespoons whipping cream
-
1/2 cup sugar
-
3 cups fresh raspberries
-
TOPPING:
-
1 cup sugar
-
1 tablespoon all-purpose flour
-
2 eggs, beaten
-
1 cup 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.
For topping, combine sugar and flour. Stir in eggs, cream and vanilla;
pour over berries. Bake at 375 degrees F for 40-45 minutes or until
lightly browned. Serve warm or chilled. Store in refrigerator.
No comments:
Post a Comment