This is one of my very favorite fruit-centered desserts. Raspberry Custard Kuchen, with its chewy buttery crust, delicious custardy – original description, I know – filling with beautiful, whole raspberries, makes a stunning dessert or decadent breakfast treat.
Raspberry Custard Kuchen
Toss together:
1 cup flour
1/2 tsp salt
Add in: 1 stick cold butter, cut into 6 or 7 pieces
Cut the butter into the flour/salt mixture with a pastry blender until it resembles course crumbs
Stir in: 2 Tbsp whipping cream and pat into a greased 9×13 pan.
Next, combine:
1/2 cup sugar
1/2 cup flour
and sprinkle over crust
Arrange 3 cups of fresh raspberries over the crust.
Mix together:
1 cup sugar
1 Tbsp flour
2 eggs
1 cup whipping cream
1 tsp vanilla
Blend together well. Pour mixture over the berries and crust.
Bake at 375° for 40-45 minutes or until lightly browned.
Serve warm or chilled. Store in the refrigerator.
Take care.
-amy c
Delicious! A big hit tonight for a comapny supper
okay but where is the custard in this?