Vermicelli Pudding – Kugel

Jonathan Townsend

Posted on March 08 2017

Another great recipe that uses the vermicelli pasta we made a few episodes ago. This one is so good you have to try it. The recipe: 4oz of vermicelli pasta cooked in a pint of milk until the pasta is soft. Remove from heat and add cinnamon to taste along with a cup of heavy cream, 4oz of melted butter, 4oz by weight of sugar and finally 4 egg yokes well beaten. Stir this altogether and bake in a baking dish approx 1 hour at 350 degrees f.

Link to this recipe on our Savoring the Past Cooking Blog:

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