Mini-Kuchen from Linda K

By prairiemama

Not exactly what these look like, but it's a close as I could fine. Will use my own picture when I make these again


Photo: Pillsbury

Ingredients

• Filling:
• 2 cups heavy cream
• 1 cup milk
• 2 beaten eggs
• 1/2 cup sugar mixed with 2 tablespoons cornstarch
• 1 teaspoon vanilla
• Fresh or frozen and thawed fruit
• Crust:
• 4 Pillsbury tubes buttermilk biscuits (10 count)
• cinnamon sugar mixture

Details

Servings 6
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Filling:
1. Mix cream, milk, eggs, sugar-cornstarch mixture and
vanilla in a medium pan
2. Cook on medium heat until thick and bubbly
3. Put in bowl, press plastic wrap on top of custard
4. Chill thoroughly

Crust:
1. Line each greased muffin tin with 1 biscuit
2. Put fruit in a single layer on biscuit, if desired
3. Put1 teaspoon filling in each cup
4. Sprinkle top with cinnamon-sugar mixture
5. Bake at 350 for 15 minutes or until golden brown
6. Cool 5 minutes before rmoving from pan
7. Move to wire rack to cool completely
Store in refrigerator