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I made this for the first time yesterday...
I don't think the base crust mix is enough to spread over a 9 x 13 baking dish. I used one that was about 8 by 9 and this works out well. (Note the photo is in a round pan!)

I thought the "custard" sounded a bit bland and I added 1/2 t ancho chile powder, 1 t ground coriander, and 1/2 t ground cumin.

I only used 6 eggs and added a half cup of cream to the custard-- there was hardly enough fluid to cover that big old base.

This was perfect and a real keeper. By the way I have seen linguica in Costo. The ones I buy come in 10 inch long pieces (almost like Keilbasa) and ONE of these is plenty.


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