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Raspberry Custard Kuchen
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- #64792
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 1/2 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 cup butter or margarine
2 tablespoons whipping cream
1/2 cup granulated sugar
3 cups fresh raspberries
TOPPING
1 cup granulated 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"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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 29, 2020
I have made this several times. Everyone loves it!
July 12, 2007
One of the best uses of my raspberry patch! Loved the recipe, everyone that tasted it loved it, and it will become a regular at our home.