- 1 pound wide egg noodles
- Salt
- 2/3 cup spiced rum
- 2/3 cup raisins
- 1 1/2 cups sour cream
- 1 1/2 cups cottage cheese,
- 8 ounces cream cheese, softened
- 2 eggs, plus 2 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- Nutmeg, grated
- Zest of 1 lemon
- 1 teaspoon rum extract
- 2/3 cup pine nuts, toasted
- Butter or cooking spray
Pre-heat the oven to 375°F.
Bring a large pot of water to a boil. Season with salt and boil the egg noodles just a little bit shy of al dente, about 7 minutes.
In a small pot, combine the rum and raisins. Cook over medium-high heat until the rum begins to evaporate and the raisins pulp, about 5 minutes. Remove from the heat and let cool.
In a large mixing bowl, combine the sour cream, cottage cheese, cream cheese, eggs, egg yolks and sugar. Whisk until combined, then season with salt, cinnamon, nutmeg, lemon zest and the rum raisin extract.
When the noodles have finished cooking, drain and add them into the bowl with the cream mixture. Mix to coat. Toss in the toasted pine nuts.
Butter or spray a 12-cup muffin tin generously to create a nonstick surface. Scoop the kugel mixture into the muffin tin, making sure to really pack the noodles into the individual cups.
Put the “muffins” into the oven and bake for 35-40 minutes, or until set and brown on top.