Banana Pecan Custard Kugel |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 1 |
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This recipe comes from The New England Soup Factory. Servings depends entirely on the portion sizes. Ingredients:
1 lb wide egg noodles, cooked and drained |
1 cup of whole salted butter |
8 ounces cream cheese |
4 ounces mascarpone cheese |
8 ounces sour cream |
2 cups granulated sugar |
6 whole eggs |
2 egg yolks |
2 teaspoons pure vanilla extract |
2 teaspoons almond extract |
1 1/2 teaspoons cinnamon |
2 cups light cream |
3 bananas |
3/4 cup toasted pecans |
3/4 cup crushed skorr toffee pieces (found in the baking aisle near chocolate chips) |
Directions:
1. In a mixer fitted with the paddle attachment or beaters, cream the butter.
2. Add the cream cheese and Mascarpone and beat until blended.
3. Add the sour cream and mix.
4. Add the sugar and beat until dissolved.
5. Add the eggs one at a time and incorporate fully after each one.
6. Add the vanilla. Almond extract, cinnamon and cream.
7. In a large mixing bowl add the cooked noodles and custard and mix well by hand.
8. Spray a 10-inch spring form pan with pan spray to grease.
9. Sprinkle a little sugar around the edges of the spring form pan.
10. Pour the custard into the spring form pan and place the spring form in a roasting pan.
11. Slice the bananas and place around the kugel in a pattern.
12. Place pecans around the bananas and sprinkle the entire kugel with crushed toffee bits.
13. Place in a preheated 350-degree oven.
14. Pour water into the roasting pan to come up half way around the spring form pan. You are creating a water bath for the custard to bake inches This makes for a very moist and creamy kugel.
15. Bake for 1-1/2 hours.
16. Remove from oven and carefully remove from the water bath.
17. Let cool and refrigerate at least a day before serving.
18. Can be served chilled or at room temperature.
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