Raspberry Custard Kuchen

Title:
Raspberry Custard Kuchen

Yield:
10 Servings

Categories:
Dessert,
Pudding,
Suzy




Ingredients:





 1 1/2 c  All-purpose flour, divided


   1/2 ts Salt


   1/2 c  Butter or margarine


     2 tb Whipping cream


   1/2 c  Granulated sugar


     3 c  Fresh raspberries





----------------------------------TOPPING----------------------------------


     1 c  Granulated sugar


     1 tb All-purpose flour


     2    Eggs, beaten


     1 c  Whipping cream


     1 ts Vanilla extract





 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.


 


 Stir in cream; pat into a greased 13"x9"x2" 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


 extract; pour over berries.


 


 Bake at  375 degrees F. for 40-45 minutes or until lightly browned.


 


 Serve warm or chilled. Store in refrigerator.


 


 Yield: 10-12 servings


 


 From the recipe files of suzy@gannett.infi.net


 


 Posted to MM-Recipes Digest V4 #106 by Suzy 
on Apr


 15, 1997