Noodle kugel

Ingredients

• 340g wide egg noodles
• 4 large eggs, beaten
• 225g full-fat cream cheese, softened
• 225g sour cream
• 120ml whole milk
• 80g unsalted butter, melted, plus extra for greasing
• 100g granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine salt
• 2 tbsp demerara sugar, for topping

Steps

1. 1

   1. Preheat the oven to 180°C (350°F) and generously butter a 23x33cm glass baking dish. Cook the egg noodles in salted boiling water until just al dente, then drain well.

2. 2

   2. Beat the cream cheese until smooth, then whisk in the sour cream, eggs, milk, melted butter, sugar, vanilla, cinnamon, and salt until fully combined.

3. 3

   3. Fold the drained noodles into the custard mixture until evenly coated, then pour everything into the prepared baking dish and spread level.

4. 4

   4. Scatter the demerara sugar evenly over the top and bake for 55–65 minutes, until the top is deep golden-brown and the center is just set with a slight wobble.

5. 5

   5. Remove from the oven and rest for at least 15 minutes before slicing — the crust will crisp further as it cools.