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–+ servings
Total Time :7 hours
Servings: 12

INGREDIENTS
 

  • 28 ounces/800 grams regular-width egg noodles
  • 2 teaspoons kosher salt, for boiling water

Caramel:

  • ½ cup oil
  • 1 cup sugar

Custard:

  • 8 large eggs
  • 1 cup sugar
  • 1 tablespoon ground black pepper, finely ground
  • 1 teaspoon black pepper, coarsely ground
  • 1 teaspoon ground cinnamon

INSTRUCTIONS

  • Bring a large pot of water to a rolling boil. Add 1 teaspoon kosher salt per 400 grams/14 ounces noodles. Cook noodles until just tender, following package instructions. Drain noodles thoroughly without rinsing and set aside.
  • Meanwhile, prepare the caramel in a wide, heavy-bottomed saucepan. Combine the oil and sugar over medium-low heat. Stir occasionally and carefully cook until the sugar melts and turns a deep amber color, forming a smooth caramel. Avoid burning by adjusting heat as needed.
  • Immediately add the drained noodles to the caramel and stir with a wooden spoon or silicone spatula until evenly coated. Transfer the caramel-coated noodles to a large mixing bowl.
  • In a separate bowl, whisk together the eggs, sugar, finely ground black pepper, coarsely ground black pepper, and cinnamon until smooth and well combined.
  • Pour the custard mixture over the caramel-coated noodles and stir thoroughly to combine.
  • Cut parchment paper to fit the bottom of a 9-inch/23 cm medium aluminum or kubaneh pot. Lightly oil the base of the pot, place the parchment paper inside, then drizzle ⅓ cup/80 ml oil over the paper.
  • Pour the noodle and custard mixture into the prepared pot, smoothing the top. Cover with a tight-fitting lid and bake at 250–265°F (120–130°C) for 7 hours.
  • Allow the kugel to cool completely in the pot before unmolding.