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

(1 RATING)

47 Pinches

Peg Barker

Suquamish, WA

Updated on Jan 14, 2012

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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prep time 20 Min

cook time 40 Min

method Bake

yield 10 - 12

Ingredients

1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter (no substitutions)
2 tablespoons whipping cream
1/2 cup sugar
3 cups fresh raspberries (can use frozen- do not thaw
TOPPIING
1 cup sugar
1 tablespoon all purpose flour
2 - eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract

How To Make raspberry custard kuchen

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.

Step 2

Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.
Step 3

For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
Step 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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