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| Home -> [Desserts, Fruits, Poultry, Puddings & Custards] -> [Raspberry custard kuchen Recipe] |
Raspberry custard kuchen
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Desserts, Fruits, Poultry, Puddings & Custards |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | All-purpose flour, divided | | 1/2
| tsp | Salt | | 1/2
| cup | Butter or margarine | | 2
| tbsp | Whipping cream | | 1/2
| cup | Granulated sugar | | 3
| cup | Fresh raspberries | | | TOPPING | | 1
| cup | Granulated sugar | | 1
| tbsp | All-purpose flour | | 2
| | Eggs, beaten | | 1
| cup | Whipping cream | | 1
| tsp | Vanilla extract |
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Procedures:
| 1 | 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. | | 2 | Stir in cream; pat into a greased 13"x9"x2" baking pan. | | 3 | Combine the sugar and remaining flour, sprinkle over crust. | | 4 | Arrange raspberries over crust. | | 5 | For topping, combine sugar and flour. | | 6 | Stir in eggs, cream and vanilla extract; pour over berries. | | 7 | Bake at 375 °F. | | 8 | For 40-45 minutes or until lightly browned. | | 9 | Serve warm or chilled. | | 10 | Store in refrigerator. | | 11 | Yield: 10-12 servings |
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