Raspberry Custard Kuchen

Name: Raspberry Custard Kuchen
Ingredients: FOR THE CRUST:; 2 cups Flour; 1/2 teaspoons Salt; 3/4 cups Cold Butter; 2 Tablespoons Whipping Cream; 3/4 cups Flour; 3/4 cups Sugar; 5 cups Fresh Raspberries; FOR THE FILLING:; 2 cups Sugar; 2 Tablespoons Flour; 4 whole Eggs, Beaten; 2 cups Whipping Cream; 2 teaspoons Vanilla

14 ingredients

3 steps

Ingredients

FOR THE CRUST:
2 cups Flour
1/2 teaspoons Salt
3/4 cups Cold Butter
2 Tablespoons Whipping Cream
3/4 cups Flour
3/4 cups Sugar
5 cups Fresh Raspberries
FOR THE FILLING:
2 cups Sugar
2 Tablespoons Flour
4 whole Eggs, Beaten
2 cups Whipping Cream
2 teaspoons Vanilla

Directions

1

For the crust: Combine the first amount of flour with the salt in a medium sized bowl. Cut in the butter until crumbly; stir in the cream. Pat into a 13x18 baking sheet with sides. Combine the second amount of flour with the sugar; sprinkle over the crust. Layer raspberries over crust.
2

Preheat oven to 375 F.
3

In a large bowl, combine the filling ingredients. Pour over the berries. Bake for 35-40 minutes until lightly browned. Serve warm or cold. Store leftovers in the refrigerator for up to 2 days.