Jerusalem Kugel

Directions

1. 1
   In a large pot of salted boiling water, cook the noodles according to package directions; drain well, toss with 1 tablespoon vegetable oil to prevent sticking, return to the pot, and reserve.
2. 2
   In a medium saucepan combine the 2/3 cup oil with the sugar and cook over medium-low heat, swirling occasionally, making sure to watch for any signs of burning.
3. 3
   This will not be like a regular caramel; parts will turn very dark brown, and it is likely that around the edges the sugar will take a while to dissolve.
4. 4
   Most likely, the sugar and the oil will never fully unify.
5. 5
   It will look sort of like an amorphous wave of very dark brown soft-ball-stage candy, separated from a translucent oil slick.
6. 6
   But thats OK.
7. 7
   The darker the darker the caramel, the darker the kugel.
8. 8
   Go ahead and dump the caramel into the noodles and stir, noticing how parts of the caramel harden immediately.
9. 9
   Do not freak out; simply turn the flame onto medium-low and warm the noodles, stirring, until the caramel dissolves, about 10-12 minutes.
10. 10
    Remove from heat and cool to room temperature.
11. 11
    Preheat the oven to 375F.
12. 12
    Stir in the eggs, pepper and salt.
13. 13
    In a 5 or 6-quart stockpot, heat the remaining 4 tablespoons oil until very hot but not smoking.
14. 14
    Add the egg-noodle mixture; do not stir, and let it cook on the stovetop, noting how the edges begin to darken, for 7-8 minutes.
15. 15
    Transfer to the oven and bake until the top is slightly hardened, for about 1 hour.
16. 16
    Cool for 30 minutes, invert onto a serving platter, and either serve immediately or allow to cool completely.
17. 17
    If you wait, the outer shell of the kugel will be chewy-crunchy.