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Best Noodle Kugel Recipe With Corn Flakes Recipe

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Noodle Kugel Recipe | Bon Appétit

After an intense internal debate about what a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or…savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where the noodles get crispy from the heat of the pan—best. Save those for yourself.

Provided by: EasyRecipesCooking.com

Yield: 10–12 servings

Ingredients:

12 oz. extra-wide egg noodles
2 tsp. kosher salt, plus more
½ cup (1 stick) unsalted butter, plus more for pan
8 large eggs
½ cup sugar
1 lb. full-fat cottage cheese
1 lb. full-fat sour cream
2 tsp. vanilla extract
1 tsp. ground cinnamon

Steps:

  • Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
  • Generously butter a 13×9″ baking dish (we prefer glass for even heating, but metal is okay, too).
  • Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
  • Add hot noodles to bowl and toss to coat with a spoon or spatula.
  • Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
  • Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.
  • Let cool at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.

 

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