White Chocolate Noodle Pudding
Recipe GLPRbb802c7a2805c3
A rich and creamy baked dessert combining tender egg noodles with a luxurious white chocolate custard base. This comforting pudding features a silky blend of sour cream, cottage cheese, and melted white chocolate bound together with eggs, creating a delicate texture that's both decadent and satisfying.
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Ingredients
8 ounces wide egg noodles
1 cup whole milk
10 ounces white chocolate, finely chopped
5 large eggs
3 tablespoons granulated sugar
2 cups light sour cream
1 1/2 cups cottage cheese
2 teaspoons vanilla extract
Pinch of salt
Directions
Preheat your oven to 325°F (163°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the egg noodles according to package directions in salted boiling water until just tender. Drain thoroughly and transfer to a large mixing bowl.
Heat the whole milk in a saucepan over medium heat until it begins to steam. Add the chopped white chocolate and remove from heat. Let sit for 1-2 minutes, then stir until the chocolate is completely melted and smooth.
In a separate bowl, whisk together the 5 large eggs and granulated sugar until well combined and pale, about 2 minutes.
Slowly pour the warm white chocolate mixture into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
Stir in the sour cream, cottage cheese, vanilla extract, and salt until fully incorporated and smooth.
Pour the white chocolate custard over the cooked noodles and gently fold together until all the noodles are evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake for 50-60 minutes until the pudding is set but still slightly creamy in the center. The internal temperature should reach 160°F at the center. The top should be lightly golden.
Allow the pudding to cool for 10-15 minutes before serving. It will continue to set as it cools.
