Raspberry Custard Kuchen

TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 10-12 servings

Ingredients

• 1-1/2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 cup cold butter
• 2 tablespoons heavy whipping cream
• 1/2 cup sugar

FILLING:

• 3 cups fresh raspberries
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 2 large eggs, beaten
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

Directions

1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust.
2. Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
3. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator. Yield: 10-12 servings.

Nutritional Facts
1 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 4g protein