Raspberries are my favorite fruit. I can never have too many, or can I? Recently I just could not think what to make with the bowl full of fresh berries on my counter. I had frozen many, put some into jams, but was craving something sweet, which in itself is unusual for me! Crisps, pies, bars, and parfaits all came to mind, but like the banner behind an airplane the words ‘too sweet’ kept floating across my mind. Custard sounded good, and not overly sweet. Why not make a not-too-sweet kuchen (German for cake), fresh berries, and an egg custard? For years this was a favorite use for rhubarb. Now it is a perfect for raspberries too. It is now my very favorite dessert.
Kuchen
1 ½ cup flour
½ teaspoon salt
½ cup very cold butter, cut into small pieces
2 tablespoons half & half
1/3 cup sugar
Mix 1 cup of the flour and salt. Work in the butter with fork or pastry tool until you have coarse crumbs. Stir in the half & half. Pat all of mixture into the bottom of a buttered 9 x 13 pan.
Combine the sugar and remaining flour and sprinkle over the unbaked kuchen.
Filling
3 cups fresh berries
2/3 cup sugar
1-tablespoon flour
2 eggs, well beaten
1 cup half & half
1-teaspoon vanilla
Place berries evenly over kuchen. In separate bowl mix the sugar and flour. Stir in the eggs, half & half, and vanilla. Wisk until well blended. Pour evenly over berries.
Bake at 375 for about 40 – 45 minutes until lightly browned and custard is set. Custard will continue to set a bit while cooling.
Serve with whipped cream.
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