Crunchy Noodle Kugel à la Great-Aunt Martha
"The genius of this sweet noodle kugel — the rich, custardy casserole that is a staple of Jewish cooking — is that its top is designed to offer maximum crunch while its interior remains creamy and luscious. The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature. Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven. Featured in: Extra Crunch For The Kugel...."
INGREDIENTS
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1 cup raisins
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Sherry or orange juice
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1 pound egg noodles
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6 tablespoons unsalted butter, cut into pieces, more for pan
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4 large eggs
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3 cups cottage cheese
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1 cup sour cream
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⅓ cup Sugar
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1 teaspoon ground cinnamon
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Grated zest of 1 lemon
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Pinch of salt
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