Noodle Kugel is a traditional Jewish dish that can be made sweet or savory — either way, it’s absolutely scrumptious! This dish takes the sweet route, incorporating ingredients like sugar, vanilla extract, and ground cinnamon for an irresistible, dessert-like kugel. The kugel comes out of the oven almost like a soufflé custard with a light and airy texture. Noodle Kugel is a unique, authentic dish that will surprise you with its deliciousness!
Ingredients
- 2 teaspoons kosher salt, plus more for cooking the egg noodles
- 12 ounces extra wide egg noodles
- 1/2 cup unsalted butter, cut into pieces, plus more for the pan
- 8 large eggs
- 1/2 cup sugar
- 1 pound full-fat cottage cheese
- 1 pound full-fat sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Bring a large pot of salted water to a boil.
Step 3 –Add the egg noodles to the boiling water and cook, stirring occasionally, until al dente, about 4-5 minutes.
Step 4 –Drain the noodles but allow a little water to cling to them.
Step 5 –Generously butter a 9×13-inch baking dish, preferably a glass dish.
Step 6 –Transfer the 1/2 cup of the butter to a small heatproof, microwave safe bowl.
Step 7 –Melt the butter in the microwave, about 1 minute.
Step 8 –Allow the butter to cool slightly.
Step 9 –Whisk the eggs and the sugar together in a large bowl until the sugar is dissolved and the eggs are frothy, about 1-2 minutes.
Step 10 –Add the cottage cheese, the sour cream, the vanilla, the cinnamon, and 2 teaspoons of the salt to the egg mixture, whisking vigorously to combine.
Step 11 –Add the melted butter and whisk again until combined.
Step 12 –Add the hot noodles to the egg mixture and toss to coat.
Step 13 –Transfer the noodle mixture to the prepared baking dish and spread evenly.
Step 14 –Bake, rotating the pan halfway through, until the custard soufflés, the top is brown, and the noodles on the surface are crispy, about 50-55 minutes.
Step 15 –Let cool for 20 minutes.
Step 16 –Serve.