Wednesday, July 28, 2010

MIDWEEK MORSELS: Raspberry Custard Kuchen

Kristina used to host Midweek Morsels every Wednesday, then she stopped. But I've noticed she started posting recipes every now and then, so I'm going to join back in occasionally.

I went raspberry picking this week and had a most wonderful time - the weather was hot and sunny, and you get to stand up while picking. Much more comfortable than strawberry picking. While fun to pick, I don't have many recipes that call for fresh raspberries. Raspberry jam is my favorite, but it's a lot of work and Kraft jam tastes great. Then I found this recipe from an old Taste of Home magazine. It's so easy and tasty, I'll be making this every year with fresh picked raspberries.


Raspberry Custard Kuchen
1 1/2 cups all-purpose flour, divided
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

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-in. x 9-in. x 2-in. 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; pour over berries. Bake at 375 degrees F for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator.

6 comments:

Marg said...

This looks awesome!

Pam said...

My grandmother used to make the best kuchen's. I want this now!

raidergirl3 said...

marg - it was so yummy. Luckily, only one of the children liked it, so more for me.

Pam - we've got a recipe for an apple kuchen which is also divine. I think I really like kuchens too!

Jenny said...

I know if I went raspberry picking, I'd just gobble up raspberries and not leave any at the end to make delicious things with. That looks wonderful!

raidergirl3 said...

jenny - the key for me at a u-pick is to not start eating. If you start and eat one, it's hard to stop. I keep myself very disciplined and just pick. Then I have tons of berries to take home.
Also key is not to take toddlers. I remember taking my girls when they were younger, and they thought the berries I picked were for them to eat. I could barely stay ahead of them, eating out of my basket.

Tampa BookWorm said...

ohhh I love fresh raspberries! This looks soo good!