Raspberry Custard Kuchen

[maybetoday]

Raspberry Custard Kuchen


Total Time

Prep: 20 min. Bake: 40 min.
Makes

12 servings





Ingredients

1-1/2 cups all-purpose flour, divided

1/2 teaspoon salt

1/2 cup cold butter

2 tablespoons heavy whipping cream

1/2 cup sugar


filling:

3 cups fresh raspberries

1 cup sugar

1 tablespoon all-purpose flour

2 large eggs, beaten

1 cup heavy whipping cream

1 teaspoon vanilla extract


Directions

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; 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.

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