RASPBERRY CUSTARD KUCHEN
Great for breakfast or as a special dessert, it's quick and easy to prepare. I found this in Taste Of Home Magazine, submitted by Virginia Arndt of Sequim, Washington. This has been a German treat for generations back in Wisconsin where Virginia grew up.
Serves: 10
1 1/2 cups All-purpose flour
1/2 teaspoon Salt
1/2 cup Cold Butter or Margarine
2 tablespoons Whipping Cream
1/2 cup Sugar
3 cups fresh Raspberries
TOPPING:
1 cup Sugar
1 tablespoon All-purpose flour
2 Eggs -- beaten
1 cup Whipping Cream
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees F. Butter a 9-inch baking pan. In a bowl, combine 1 cup of the flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in cream and pat the mixture into prepared baking pan.

Combine 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 40-45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator.

NOTE: Round Table Member, Sonya, tried this variation and reported: "I decreased the sugar in the 1st flour mixture to 1/4 Cup. Then, I also decreased the topping sugar amount in half, to 1/2 Cup. (That made a total of 3/4 Cup - which is the amount I use in my fruit pies, because with that amount, the flavor of the fruit really comes out without the sickening sweet sugar taste!) I also used fresh pitted sour cherries, about 1 1/4 cup, cut in halves, instead of the raspberries."


Copyright 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved