Raspberry Custard Kuchen

  Desserts

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve.

Raspberry Custard Kuchen

Average Rating: 4.914285

TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 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

Instructions

  • 1. 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.
  • 2. Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
  • 3. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

Nutrition Facts

1 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 4g protein.

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