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Raspberry Custard Kuchen

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.9665
Energy (kCal)1784.366
Carbohydrates (g)181.0879
Total fats (g)106.603
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. | 2. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan. | 3. Combine the sugar and remaining flour; sprinkle over crust. | 4. Arrange raspberries over crust. | 5. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. | 6. Bake at 375 degrees F for 40-45 minutes or until lightly browned. | 7. Serve warm or chilled. Store in refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 1/2 cups divided - - - -
    salt 1/2 teaspoon - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    whipping cream 2 tablespoons 350.4 3.552 2.6039999999999996 37.092
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    raspberry 3 cups 191.88 44.0586 4.428 2.3985
    sugar 1 cup 402.99 100.79799999999999 0.0 0.0
    purpose flour 1 tablespoon - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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