Raspberry Custard Kuchen

10 Servings

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Raspberry Custard Kuchen Ingredients

1 1/2 c All-purpose flour, divided	TOPPING
1/2 ts Salt	1 c Granulated sugar
1/2 c Butter or margarine	1 tb All-purpose flour
2 tb Whipping cream	2 Eggs, beaten
1/2 c Granulated sugar	1 c Whipping cream
3 c Fresh raspberries	1 ts Vanilla extract

Instructions for Raspberry Custard Kuchen

Source: Taste of Home Magazine Aug/Sep/96 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. Yield: 10-12 servings From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V4 #106 by Suzy on Apr 15, 1997

Main Ingredient: RaspberryCuisine: Uncategorized

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