Apricot Nectar Kugel

Ingredients:

Kugel

• 4 tbsp margarine or unsalted butter, plus extra for greasing the pan
• 450 g wide egg noodles
• 1 package (220 g) of cream cheese at room temperature
• 2 cups apricot nectar with pulp
• 0.5 cups of sugar
• 6 large eggs
• 2 cups of milk

Topping

• 3 cups crushed cornflakes
• 6 tablespoons margarine or unsalted butter, melted
• 1/4 cup sugar

Preparation:

1. Preheat oven to 175°C.
2. Prepare the kugel:
   
   Grease a 4-quart (1.5-quart) shallow baking dish with margarine. Bring a large saucepan of water to a boil and season with salt. Add the noodles and cook according to package directions. Drain thoroughly, then transfer the noodles to the prepared dish. Add the margarine and stir to melt and coat the noodles.
3. In a large bowl, beat the cream cheese with 2 tablespoons of apricot nectar with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and remaining apricot nectar; beat until smooth. Pour the mixture over the noodles; toss to coat.
4. Prepare the topping:
   
   Combine the cornflakes, melted margarine, and sugar in a medium bowl. Sprinkle the mixture over the noodles and bake until set in the center, about 1 hour. If the filling is golden brown but the kugel isn't done yet, turn off the oven and keep the kugel inside for another 20 minutes. Let cool for 20-30 minutes and serve.