Raspberry Custard Kuchendesserts, puddings 1 1/2 cup all-purpose flour, divided 1/2 teaspoon salt 1/2 cup butter or margarine 2 tablespoon whipping cream 1/2 cup granulated sugar 3 cup fresh raspberries ----TOPPING---- 1 cup granulated sugar 1 tablespoon all-purpose flour 2 eggs, beaten 1 cup whipping cream 1 teaspoon vanilla extract Source: Taste of Home Magazine Aug/Sep/96 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"x9"x2" 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 extract; pour over berries. Bake at 375 degrees F. for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator. Yield: 10-12 servings From the recipe files of suzy@gannett.infi.net |
