Description
This Sweet Noodle Kugel is a luscious, creamy baked casserole combining fine egg noodles with rich ricotta, mascarpone, and crème fraîche, sweetened with sugar and enhanced by golden raisins soaked in cognac. Baked to a golden crust, it offers a luxurious, custard-like texture that's perfect for dessert or a special brunch treat.
Ingredients
Pasta
- 1 pound fine egg noodles
Dairy & Eggs
- 10 large eggs
- 2 cups crème fraîche
- 1 pound fresh ricotta
- ½ cup cultured butter, room temperature (+ extra ½ cup melted for pan)
- 1 cup mascarpone, room temperature
Flavorings & Sweeteners
- 1 tsp vanilla extract
- 1 ½ cups granulated sugar
Fruits
- 1 cup golden raisins soaked in cognac
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the fine egg noodles and cook until al dente, according to the package instructions. Drain and set aside to cool slightly.
- Prepare the Baking Pan: Preheat your oven to 400°F (200°C). Generously coat a 9x13-inch baking pan with ½ cup melted butter to prevent sticking and create a golden crust on the kugel.
- Mix the Dairy and Eggs: In a large mixing bowl, combine the mascarpone, eggs, ricotta, crème fraîche, sugar, and vanilla extract. Whisk these ingredients thoroughly until the mixture is smooth and well blended.
- Combine Noodles and Raisins: Gently fold the cooled noodles into the batter. Add the cognac-soaked golden raisins and mix gently until everything is evenly distributed. Pour this mixture evenly into the prepared baking pan.
- Bake the Kugel: Place the pan in the preheated oven and bake for 60 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes until the top is golden and the kugel is set.
- Rest and Serve: Remove the kugel from the oven and allow it to rest for 10 minutes to let the flavors meld and the kugel to firm up, making it easier to slice. Optionally sprinkle granulated sugar using a shifter for extra sweetness. Serve warm and enjoy!
Notes
- Using cultured butter and room temperature dairy ingredients ensures a smooth, creamy texture in the kugel.
- Allowing the kugel to rest after baking helps it set, making slicing neater.
- Soaking raisins in cognac adds a sophisticated depth of flavor and moisture to the dish.
- If cognac is not preferred, soaking the raisins in warm water or orange juice is a good alternative.
- This kugel can be served as a dessert or a sweet brunch side dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
