Wednesday, June 6, 2012

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

  1. 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.