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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Raspberry Custard Kuchen Recipe

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This recipe for Raspberry Custard Kuchen, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doris Woodward/Taste of Home


1 C flour, divided
Tsp salt
C cold butter
2 Tab heavy whipping cream
C sugar

3 C fresh raspberries
1 C sugar
1 Tab flour
2 large eggs, beaten
1 C heavy whipping cream
1 Tsp vanilla

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 375 for 40-45 minutes or until lightly browned.

Serve warm or cold.

Store in refrigerator

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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