The cheesecake-like custard of the classic kugel gets a twist with the handfuls of buttery white chocolate.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- Yield:serves 12 to 15
- Active time: 25 minutes
- Total time:1 1/2 hours
- 8 ounces wide egg noodles
- 1 cup whole milk
- 10 ounces white chocolate, finely chopped
- 5 large eggs
- 3 tablespoons granulated sugar
- 2 cups light sour cream
- 1 1/2 cups cottage cheese
- 2 teaspoons vanilla extract
- Pinch salt
Adjust oven rack to upper-middle position and preheat oven to 375°F. Butter 9- by 13-inch baking dish. Boil noodles according to package directions until still slightly firm (al dente). Drain and spread out in prepared dish to cool.
Heat milk in small saucepan over medium heat to simmer. Whisk in chocolate until melted and smooth. Whisk eggs, sugar, sour cream, cottage cheese, vanilla, and salt in a large bowl. Whisk in melted chocolate until combined.
Pour mixture into pan over noodles. Spread noodles evenly in pan and press to coat thoroughly. Bake until golden and just set, about 40 minutes. Cool 30 minutes and serve.