Raspberry goodness

Behold the incredibly yummy Raspberry Custard Kuchen that I made this week. I was looking for a way to use up some plums that I was given, and stumbled across this recipe and just had to try it. I'm so glad I did! It's good as a dessert or for breakfast - or both :) And I'm pretty sure that you could substitute just about any fruit for the raspberries, depending on what's in season. Here's the recipe:

Raspberry Custard Kuchen

1-1/2 cups + 1 Tbsp. flour
1/2 tsp. salt
1/2 cup cold butter
1 cup + 2 Tbsp. whipping cream
1-1/2 cups granulated sugar
2 eggs, beaten
1 tsp. vanilla extract
3 cups fresh raspberries (or other fruit)


1) Preheat your oven to 375 degrees.

2) In a medium-sized bowl, combine 1 cup of flour and 1/2 tsp of salt. Cut in 1/2 cup of butter until it has become the consistency of coarse crumbs. Stir in 2 Tbsp of whipping cream. Pat into a well-greased 9"x13" baking pan to form the crust.

3) In the now empty bowl, combine 1/2 cup of sugar with 1/2 cups of flour and sprinkle it evenly over the crust. Evenly distribute the raspberries on top of this.

4) In a large bowl, combine 1 cup of sugar with 1 Tbsp of flour. Add the eggs, 1 cup of whipping cream, and 1 tsp of vanilla extract to the flour mixture and stir it in. Pour this evenly over the berries.

5) Bake for 45 minutes, or until the top is lightly browned. Let stand for 10 minutes or so before cutting.

Enjoy!