Jerusalem Kugel

Instructions

1. 1

   Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9 by 13 inch baking dish thoroughly with vegetable oil.

2. 2

   Bring a large pot of salted water to a rolling boil and cook the thin egg noodles for 2 minutes less than the package directions until they are al dente, then drain completely in a colander.

3. 3

   In a heavy-bottomed skillet over medium heat, melt the butter and add the sugar, stirring constantly until the sugar melts and turns a deep golden amber color, approximately 8 to 12 minutes; watch carefully to avoid burning as it darkens quickly near the end.

4. 4

   Remove the caramelized sugar from heat and immediately toss the warm drained noodles into the skillet, stirring quickly and thoroughly to coat all noodles evenly with the caramel; work fast as the caramel will harden if it cools.

5. 5

   In a separate bowl, whisk together the eggs, milk, salt, vanilla extract, cinnamon, and 1 teaspoon of the black pepper until well combined and smooth.

6. 6

   Add the coated noodles to the prepared baking dish and pour the egg mixture evenly over the top, stirring gently to distribute and ensure the liquid is absorbed throughout; sprinkle the remaining teaspoon of fresh ground black pepper generously across the entire surface.

7. 7

   Bake in the preheated oven for 45 to 55 minutes until the top is golden brown and a knife inserted into the center comes out clean; the kugel should be set but still slightly moist inside.

8. 8

   Remove from the oven and let rest for 10 minutes before serving, which allows the structure to set and makes serving easier.