Raspberry custard kuchen
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour, divided |
| ½ | teaspoon | Salt |
| ½ | cup | Butter or margarine |
| 2 | tablespoons | Whipping cream |
| ½ | cup | Granulated sugar |
| 3 | cups | Fresh raspberries |
| 1 | cup | Granulated sugar |
| 1 | tablespoon | All-purpose flour |
| 2 | Eggs, beaten | |
| 1 | cup | Whipping cream |
| 1 | teaspoon | Vanilla extract |
Directions
TOPPING
Source: Taste of Home Magazine Aug/Sep/96 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"x9"x2" 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 extract; pour over berries.
Bake at 375 degrees F. for 40-45 minutes or until lightly browned.
Serve warm or chilled. Store in refrigerator.
Yield: 10-12 servings
From the recipe files of suzy@...