After an intense internal debate about how 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.
Ingredients
- 12 ounces extra-wide egg noodles
- 2 teaspoons kosher salt - plus more
- 1 stick unsalted butter - ½ cup, plus more for pan
- 8 large eggs
- ½ cup sugar
- 1 pound full-fat ricotta cheese
- 1 pound full-fat sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°.
- Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too)
Cook the noodles
- 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.
Make the 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 pound full-fat ricotta cheese, 1 pound full-fat sour cream, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 2 teaspoons kosher salt to egg mixture. Whisk vigorously to combine.
- Pour in melted butter and whisk again to combine.
Combine and bake
- Add hot noodles to the bowl and toss with a spoon or spatula to coat.
- Transfer noodle mixture to the 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 the custard has souffléed, the top is browned, and the noodles on the surface are crispy, 50–55 minutes.
Rest and serve
- Let cool for at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.