Jerusalem Kugel

Caramelized sugar and buttery noodles create an unexpectedly sweet and savory side dish that's crispy on the edges and custardy within. The black pepper adds a sophisticated bite that keeps this rich kugel from feeling one-note, while vanilla rounds out the flavor. Make this stunning centerpiece for holiday tables or when you want to impress guests with something authentically Israeli and deliciously different.

Ingredients

1 pound (450 grams) thin egg noodles

1 cup (200 grams) granulated sugar

8 tablespoons (115 grams) unsalted butter or pareve margarine

6 large eggs

1 cup (240 milliliters) whole milk or non-dairy milk

2 teaspoons (10 grams) fresh ground black pepper, divided

1 teaspoon (5 grams) salt

1/2 teaspoon (2.5 grams) vanilla extract

1/4 teaspoon (1.25 grams) cinnamon

2 tablespoons (30 grams) vegetable oil for the pan

Instructions

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

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.

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.

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.

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.

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.

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.

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