Super-Crunchy Yerushalmi Kugel

1. 1

   Preheat oven to 350u00b0. Bring a large pot of water to a boil, and cook noodles about 1 minute less than package recommends, until just this side of tender; rinse and drain.

2. 2

   In a heavy skillet, combine clarified butter or oil and sugar over medium heat. Stir just until dissolved, then continue cooking but avoid stirring; swirl the pan to move the ingredients around. Cook until sugar is very dark but not burnt, about 10 minutes. Don't shorten this step: you really want the sugar to darken as much as possible without burning. When it's done, remove it from the heat.

3. 3

   Immediately add noodles and stir to evenly coat noodles with caramel mixture. Season with salt and pepper -- feel free to start with less pepper, and taste and adjust seasoning; I like my kugel pretty spicy. Let noodles rest 10-15 minutes, until still warm but not hot. Add eggs and stir to combine.

4. 4

   Grease 8-inch pie dishes, and split the mixture between the dishes. Bake 50 minutes-1 hour, until kugels are fully browned on the top and cooked through. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.