A sweet dairy noodle kugel: egg noodles baked in a blended custard of cream cheese, eggs, milk, sugar and apricot nectar under a crisp cinnamon corn flake topping.
Sandra Mills calls this her Yummy Noodle Pudding, and it is a classic sweet kugel. Buttered egg noodles are covered with a custard blended from cream cheese, eggs, milk, sugar and apricot nectar, which gives it a lovely fruity flavor.
The butter melted in the baking pan is poured off and tossed with crushed corn flakes, sugar and cinnamon for a crunchy topping. Serve it hot or cold.
Ingredients
Kugel
8 ounces of medium width noodles
3/4 stick (6 tablespoons) butter or margarine, sliced, for the noodles
3 ounces of cream cheese
3 eggs
1 cup apricot nectar
1/2 cup sugar
1 cup milk
3/4 stick butter or margarine, for the pan and topping
Topping
2 cups corn flakes, crushed by hand (not fine)
1/4 cup sugar
1 teaspoon cinnamon
Instructions
Cook the noodles. Cook the noodles according to the package. Drain and stir in the sliced butter until melted.
Blend the custard. Put the cream cheese, eggs, apricot nectar, sugar and milk in a blender and puree.
Butter the pan. Place a 9 x 13-inch glass pan in a 350°F oven with 3/4 stick of butter to melt. Remove the pan, swirl the butter to coat it, then pour the melted butter off into a medium bowl.
Assemble. Pour the noodles into the pan and pour the blended custard over the top.
Top. Mix the corn flakes, sugar and cinnamon into the reserved melted butter and sprinkle over the casserole.
Bake. Bake at 350°F for 1 hour. Serve hot or cold.
