raspberry custard kuchen
(1 rating)
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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.
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(1 rating)
yield
10 - 12
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For raspberry custard kuchen
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1 1/2 call-purpose flour, divided
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1/2 tspsalt
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1/2 ccold butter (no substitutions)
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2 Tbspwhipping cream
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1/2 csugar
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3 cfresh raspberries (can use frozen- do not thaw
- TOPPIING
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1 csugar
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1 Tbspall purpose flour
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2eggs, beaten
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1 cwhipping cream
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1 tspvanilla extract
How To Make raspberry custard kuchen
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1In 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.
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2Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.
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3For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
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4Bake at 375 degrees for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator. Yield: 10-12 servings
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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