Raspberry Custard Kuchen Recipes

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.
• Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan.
• Combine the sugar and remaining flour; sprinkle over crust.
• Arrange raspberries over crust.
• For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
• Bake at 375 degrees F for 40-45 minutes or until lightly browned.
• Serve warm or chilled. Store in refrigerator.

BAKED RASPBERRY CUSTARD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
• Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
• Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
• Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

RASPBERRY CUSTARD KUCHEN

Steps:

• 1. In a bowl, combine 1 cup flour and the salt; cut in butter until the mixture looks like course crumbs. Stir in cream; pat into a greased 13-in.x 9-in.x 2-in. baking pan.
• 2. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.
• 3. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
• 4. Bake at 375 degrees for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator. Yield: 10-12 servings