Recipe - Raspberry Custard Kuchen

1 One half cup Allpurpose flour, divided
One half teaspoon Salt
One half cup Butter or margarine
2 tablespoon Whipping cream
One half cup Granulated sugar
3 cup Fresh raspberries

TOPPING
1 cup Granulated sugar
1 tablespoon Allpurpose flour
2 Eggs, beaten
1 cup Whipping cream
1 teaspoon 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 4045 minutes or until lightly browned.

Serve warm or chilled. Store in refrigerator.

Yield: 1012 servings

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

Posted to MMRecipes Digest V4 #106 by Suzy suzy@gannett.infi.net on Apr
15, 1997