I stole this recipe for Raspberry Custard Kuchen from tasteofhome.com who stole it from Virginia Arndt from Sequim, Washington. This fancy custard dish can be served for breakfast or dessert. A mixture made of flour, salt and heavy cream is pressed into the bottom of a baking dish. Sugar and additional flour are combined and sprinkled over the crust. Then raspberries are arranged over the crust. A custard mixture is made with sugar, flour, eggs, heavy cream and vanilla. Then the custard is poured over the raspberries. After baking this raspberry dish can be served warm or cold.
For this recipe you will need: 1 ½ cups AP flour, ½ tsp salt, ½ cup cold butter, 2 tbsp heavy whipping cream, ½ cup sugar, 2 cups fresh raspberries, 1 cup sugar, 1 tbsp AP flour, 2 large eggs, 1 cup heavy whipping cream and 1 tsp vanilla extract.
In a bowl, combine 1 cup flour and salt; cut in butter until mixture resembles coarse crumbs. Then stir in cream; then pat onto the bottom of a greased 13×9 inch baking dish. Next, combine sugar and remaining flour; sprinkle over crust.
Rinse the raspberries and drain. Do not cut the raspberries, leave them whole.
Then arrange the raspberries standing up over crust.
In a large bowl, combine 1 cup sugar and 1 tbsp flour. Next, stir in eggs, 1 cup heavy cream and vanilla; pour over berries.
Then bake in an oven at 375 F for 40-45 minutes or until lightly browned.
Serve slices of the kuchen warm or cold. Then sprinkle powdered sugar on top before serving.
If you liked the recipe for Raspberry Custard Kuchen you can try other fancy breakfast recipes like Fruity Croissant Puff, Puffed Oven Pancake with Glazed Apples, Strawberry Cheesecake French Toast Casserole or Overnight Strawberry Cream Cheese Sweet Rolls.
Raspberry Custard Kuchen
Ingredients
- 1 ½ cups AP flour divided
- ½ tsp salt
- ½ cup cold butter
- 2 tbsp heavy whipping cream
- ½ cup sugar
Filling:
- 2 cups fresh raspberries
- 1 cup sugar
- 1 tbsp AP flour
- 2 large eggs beaten
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
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In a bowl, combine 1 cup flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13×9 inch baking dish. Combine sugar and remaining flour; sprinkle over crust.
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Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
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Bake at 375 F for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.
Recipe Notes
Picture shows raspberries placed standing up on top of crust.