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Raspberry Custard Kuchken

Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 12

Ingredients

Crust

  • 1 1/2 cups all-purpose flour divided
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 2 tbsp heavy whipping cream
  • 1/2 cup sugar

Filling

  • 3 cups fresh raspberries
  • 1/2 cup Messina Hof Blushing Angel Rosé
  • 1 cup sugar
  • 1 tbsp all-purpose flour
  • 2 large eggs beaten
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 375°F.
  • In a bowl, cover raspberries with Blushing Angel to soak, set aside.
  • In a new 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.
  • Drain and arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream, and vanilla; pour over berries.
  • Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.