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Raspberry Custard Kuchen
This made the perfect 4th of July dessert for us. After 2 days of picking the raspberries that are growing wild around our house I had 3 1/2 cups which was just right for this recipe. It is a very simple no fuss recipe like an easy to make pie, but like others I had to bake it for about an hour. I would also recommend putting foil over it in the last minutes if the custard is starting to brown too much.
13 users found this review helpful
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Reviewed On:
Jul. 5, 2008
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