A delightful twist on the classic Yerushalmi Kugel, this recipe offers a rich caramel flavor with a hint of spice.
Cook the noodles in a large pot of boiling water according to the package instructions. Drain and let them cool.
Rinse the noodles with cold water after draining to stop the cooking process.
In a small saucepan, melt the butter over low heat and add the sugar. Stir until the sugar dissolves and turns a medium brown caramel color.
Keep stirring to prevent the sugar from burning.
Pour the caramel over the cooled noodles and mix thoroughly to coat them evenly.
Work quickly as the caramel will harden as it cools.
In a mixing bowl, beat the eggs with salt and pepper. Pour this mixture over the caramel-coated noodles and mix well.
Ensure the noodles are cool before adding the eggs to prevent them from cooking prematurely.
Transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 1 hour.
Check the kugel halfway through baking and cover with foil if the top is browning too quickly.
Let the kugel cool slightly before serving. Enjoy your Golden Caramel Noodle Kugel!
Garnish with a sprinkle of powdered sugar or fresh herbs for a decorative touch.
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