On Sun, 07 Apr 2013 21:36:32 -0600, Janet Bostwick
> wrote:

> On Sun, 07 Apr 2013 19:38:57 -0700, sf > wrote:
>
> >On Sun, 07 Apr 2013 18:21:31 -0600, Janet Bostwick
> > wrote:
> >
> >> I'm with you all the way until the end. My family always poured a
> >> little egg, sugar mix over the top of any kuchen fruit and no
> >> cinnamon. When baked, the top is just that little bit custardy. We
> >> would sub plums, apples, peaches, pears, whatever in this recipe. The
> >> plum version (from our tree) was always a bit tart.
> >> Janet US
> >
> >How did yours get custardy on top? Was it the juice of the fruit that
> >did it? I have apples on hand, so I'm using them.
>
> I don't have a photo of one of those. I can't find my mother's recipe
> (method) right now. Here is one from The Settlement Cookbook. (from
> Milwaukee, Wisconsin) They've got it filed under coffee cake fillings
> and toppings. It's called custard Glaze.
> 2 eggs, well beaten
> 1/2 cup sugar
> 1 teaspoon vanilla
> 2 tablespoons milk or cream.
> Use with fruit kuchen, dripping it over the fresh fruit before baking.
> (Note: My mother and I always did a fruit kuchen in a 9x9 pan or 8 or
> 9 inch pie pan. The amount of custard topping was enough to fill in
> the valleys between the fruit, but not cover them. When baked, the
> fruit juice, sugar and egg form a sort of custard. This is best eaten
> either warm or today. It was always fixed before dinner, for after
> dinner.)
> Note again: If you are in a hurry, you may use something like
> Bisquick for the bottom, fill and bake or a butter crust -- the kind
> you press into a pan with your fingers and do a par bake and then
> fill.
> Questions? Ask.

Thanks! I like that custard glaze. Will add it to Mike's recipe.

--
Food is an important part of a balanced diet.