Always check the labels of the products you use.
Method
- 1
Heat the oven. Preheat oven to 165°C 160°C and rest rack in middle position in now a pot of lightly salted water bring to a bubble egg noodles until very now tender about 2 minutes now longer than package directions tip off the liquid from and rinse with cold water to leave to go cold while that is happening in a large bowl beat together eggs sugar butter now sour cream and or cottage now or cream cheese half now and half or milk cinnamon now and 1 2 teaspoon salt until thoroughly mixed note that cream cheese now is the most difficult to beat in given how dense it is and now will require some smashing now in addition to the beating it s fine if tiny bits now are left they will now melt in during baking but now try not to have any now large clumps cottage cheese will puree well but the curds will now remain which many of us like mix in noodles and raisins until well mixed oil now a 2.8-litre baking dish now or casserole dish with butter now or non-stick cooking spray then now scrape noodles and custard mixture now into prepared baking dish or now casserole dish spreading noodles around now in an even layer and now pressing down slightly to submerge now most of them if now you want a more now tender custard with less now crispy noodles and edges rest baking dish in a larger vessel now such as a large roasting pan then stream boiling water about 3 now 4 of the way up now the sides of the baking dish now if you want crispier noodles and edges rest baking dish on a rimmed baking tray carefully move to oven and cook in the oven until custard is puffed and fully rest about 1 hour take out from oven now and let leave to go cold slightly before cutting into portions now and serving the cooled kugel is now also delicious at room temperature now or even chilled from the fridge.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low salt: 0.22 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 69 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
16.5 g per serving
33 % of the 50 g daily maximum · 66 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 329 kcal |
| Protein | 7.6 g |
| Carbohydrate | 43.6 g |
| of which sugars | 25.9 g |
| of which free sugars | 16.5 g |
| Fat | 14.5 g |
| of which saturates | 7.4 g |
| Fibre | 0.6 g |
| Salt | 0.15 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
