Sweet Noodle Kugel
This sweet noodle kugel is a comforting dish rooted in Ashkenazi Jewish tradition. Creamy, rich, and lightly sweet, it’s like a hug in a bowl.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 1 pound (450g) wide egg noodles
- 3 large eggs
- ¾ cup (150g) white sugar see note*
- 2 cups (475g) sour cream
- 2 cups (475g) small-curd cottage cheese
- 3 tablespoons (50g) unsalted butter melted and slightly cooled
- 1½ cups (360mL) whole milk
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
Toppings (mixed together)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Step by Step Instructions
Step 1
- Cook the egg noodles until just al dente, about 2 minutes less than the package instructions. Drain and rinse with cold water.
Step 2
- Preheat oven to 350°F (175°C) and grease a medium baking dish.
Step 3
- In a large mixing bowl, whisk together the eggs, sugar, sour cream, cottage cheese, butter, milk, vanilla, and salt.*Depending on how sweet you like your kugel, decrease the amount of sugar to ½ cup (100g) or up to 1 cup (200g). Many people like to include golden raisins (soaked in liquor, wine, or fruit juice) which adds sweetness; if you go that route, you may wish to decrease the amount of sugar.
Step 4
- Fold the noodles into the custard (you can do this in the same bowl in which you mixed the custard). If the bowl is not large enough, use the pot in which you cooked the noodles.
Step 5
- Transfer the mixture to the prepared baking dish and sprinkle the cinnamon and sugar over the top. Bake for 45-50 minutes, or until the top is browned and the custard is set in the center. Allow to cool before serving.
