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Raspberry Custard Kuchen Recipe

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This recipe for Raspberry Custard Kuchen is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ C flour, divided
½ Tsp salt
½ C cold butter
2 Tab heavy whipping cream
½ C sugar


Filling:
3 C fresh raspberries
1 C sugar
1 Tab flour
2 large eggs, beaten
1 C heavy whipping cream
1 Tsp vanilla
Directions:
Directions:
In a bowl, combine 1 C flour and salt; cut in butter mix resembles coarse crumbs.
Stir in cream; pat onto the bottom of a greased 13 x 9 baking dish.

Combine the remaining flour and sugar; sprinkle over crust.

Arrange raspberries over crust.

In a large bowl, combine sugar and flour.

Stir in eggs, cream and vanilla; pour over berries.

Bake at 375º for 40-45 minutes or until lightly browned.

Serve warm or cold.

Store in refrigerator
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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