raspberry custard kuchen

Name: Raspberry Custard Kuchen
Prep time: 20 min
Cook time: 40 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cup(s) all-purpose flour, divided; 1/2 teaspoon(s) salt; 1/2 cup(s) cold butter (no substitutions); 2 tablespoon(s) whipping cream; 1/2 cup(s) sugar; 3 cup(s) fresh raspberries (can use frozen- do not thaw; TOPPIING; 1 cup(s) sugar; 1 tablespoon(s) all purpose flour; 2 - eggs, beaten; 1 cup(s) whipping cream; 1 teaspoon(s) vanilla extract

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Recipe by

Peg Barker

@scrapgran

Suquamish, WA

This is my all time favorite. I love to make it in the summer when I've just picked the raspberries off my vines. However, it can be made year round using frozen berries.

(1)

yield 10 - 12

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For raspberry custard kuchen

1 1/2 c

all-purpose flour, divided
1/2 tsp

salt
1/2 c

cold butter (no substitutions)
2 Tbsp

whipping cream
1/2 c

sugar
3 c

fresh raspberries (can use frozen- do not thaw
TOPPIING
1 c

sugar
1 Tbsp

all purpose flour
2

eggs, beaten
1 c

whipping cream
1 tsp

vanilla extract

How To Make raspberry custard kuchen

1
In a bowl, combine 1 cup flour and the salt; cut in butter until the mixture looks like course crumbs.
Stir in cream; pat into a greased 13-in.x 9-in.x 2-in. baking pan.

2
Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.
3
For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
4
Bake at 375 degrees for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator. Yield: 10-12 servings
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