Raspberry Custard Kuchen Recipe

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Raspberry Custard Kuchen

Peg Barker

By
@scrapgran

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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Serves:

10 - 12

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American