5 (1)

Recipe category: Desserts | All categories

Brent's Deli's kugel

Brent's Deli's kugel
Gina Ferazzi / Los Angeles Times

Dear SOS: I Love the kugel from Brent's. We will be moving to Florida in two years. Any chance you could obtain and send the recipe?

Roberta Latiner

Chatsworth

Dear Roberta: This kugel, definitely sweet and with no shortage of cottage cheese, is a perfect choice when you're craving something both homey and comforting. Brent's Deli was happy to share it's take on this classic.

 More
 Less
Total time: 45 minutes | Serves 8 to 12
  • 1/2 cup (1 stick) butter, melted, divided
  • 1 pound fine egg noodles
  • 4 eggs, separated
  • 1 cup sugar
  • 2 quarts cottage cheese
  • 1/4 cup sour cream
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Salt and white pepper, to taste
  • 1 cup crumbled cornflakes
  • Cinnamon sugar for sprinkling (2 tablespoons sugar and 1/4 teaspoon cinnamon, combined)

Step 1Heat the oven to 350 degrees. Lightly butter a 15-by-11-inch baking dish with a little of the melted butter and set aside.

Step 2Bring a large pot of lightly salted water to a boil and add the noodles. Cook the noodles according to the package directions, then drain and set aside.

Step 3In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the egg whites to stiff peaks. Set aside.

Step 4In a separate large bowl, beat the egg yolks together with the sugar, cottage cheese, sour cream, milk, vanilla, the rest of the melted butter and 1 1/2 teaspoons of salt and one-half teaspoon of pepper, or to taste.

Step 5Fold the noodles into the egg yolk mixture, then gently fold in the egg whites, one-third at a time.

Step 6Spoon the mixture into the prepared baking dish and cover with the crumbled cornflakes. Sprinkle over the cinnamon sugar.

Step 7Place the baking dish in the oven and bake until the custard is set, 35 to 45 minutes.

Each of 12 servings:
Calories 478; Protein 23 grams; Carbohydrates 54 grams; Fiber 1 gram; Fat 19 grams; Saturated fat 9 grams; Cholesterol 137 mg; Sugar 25 grams; Sodium 889 mg.
Found a problem? Let us know at cookbook@latimes.com
More recipes in Desserts