- This flan is gonna be tasty,
it's going to be amazing.
It's liquid!
Oh no!
(upbeat music)
Hello everyone,
it's your local Pocha Concha here,
welcome to my home, aka Pocha Concha kitchen.
Today we are making flan.
I'm super excited, but this video's gonna be
a little different.
(speaks foreign language)
OK, let me explain in English first.
This whole recipe is in Spanish, the gig is,
I'm learning Spanish so it's gonna be a little struggle.
But listen, I've done
so many Pocha Concha kitchen episodes
that I think by now, I need to put myself through the test.
So I have nobody here with me,
guiding me through this recipe.
Anyway, okay, starting now.
(speaks foreign language)
extract.
What's oven?
Wow, this is gonna be hard.
And there's a risk that it could burn.
(laughs)
(speaks foreign language)
Low heat.
topping.
Okay, okay,
(speaks foreign language)
(playful music)
I'm just gonna say this part in English
because I have to do it really fast.
I have to butter this, it's called like a ramekin thing,
(speaks foreign language) Time is of the essence.
(speaks foreign language) it's like hardening already.
Please.
If I heat it up any more then it's gonna like, burn.
Wow, my dumb (beeps).
So I forgot that it's caramel and like it hardens like this.
The caramel has to be on top, so this is actually like
we're doing it upside down
because at the end we're gonna turn it upside down
and then it's gonna pop out.
The caramel is like one of the best parts.
Oh.
Hell yeah.
It's all in one chunk now.
This is hard.
Why did I decide to do this recipe
and like only speak Spanish?
While there's like a hundred million things happening.
We did the caramel and now we are gonna make the soft part
that very gooey and delicious.
(speaks foreign language) any of that in Espanol.
(speaks foreign language)
If Claudia was here she'd be like Maya!
(speaks foreign language)
I'm struggling, I think I need a bigger bowl.
We're gonna need a bigger bowl.
Jaws, el jaws.
(speaks foreign language) okay.
I need to not put nervous vibes into this flan,
this flan is going to be tasty,
it's going to be amazing.
So now we're gonna put the foil on.
(speaks foreign language) foil?
I just want this to turn out good.
(speaks foreign language)
Water bath.
(speaks foreign language)
okay, well I gotta preheat the oven.
Let's preheat the oven.
(beeps)
So let's put this baby in the oven.
Okay, (speaks foreign language)
(laughs)
I feel like I was distracted trying to speak Spanish
and try to make the recipe at the same time
so I would not be surprised if this did not come out
as perfect as I want it to be.
(speaks foreign language)
It's the moment of truth.
It's liquid, (laughs)
oh no, we'll see, I just put it in for another 25 minutes.
(laughs)
So, (laughs) funny story,
you know I got confused with Celsius and Fahrenheit.
So when it said 150 Celsius I thought it meant
150 Fahrenheit, it says I have to put it
at 150 for 45 minutes.
So when it wasn't baking,
I thought that it was wrong.
But I was just being a (speaks foreign language).
We have it at the correct baking temperature
but I honestly don't know how this is gonna turn out.
And it may be a complete disaster, it may not be.
My confidence has (disappointed music)
So the recipe said that I had to put the knife
around it so it can separate the bowl to, uh,
so it could separate.
You guys I'm so flustered right now.
Okay, you know what.
This looks like it's gonna be good, so with flan,
you're gonna have an outpouring of the caramel
and that's what you want, you want the caramel to soak
into the custard, so let's see if we get that.
I'm gonna transfer this, it just says I have to turn
the flan over.
(laughs)
This is it.
(record scratches)
And this was the moment she knew, she (beeps) up.
Oh shit,
oh shit.
(laughs)
fuck, (laughs)
oh no.
No.
(playful music)
Okay, you know what, it's not a complete fail,
the consistency is there,
the caramel did not set all the way.
So maybe I can pour this.
This is the first time in Pocha Concha history
that it's been a fail.
That's a flan.
I did it.
Doesn't look like any picture, (laughs)
I've seen flan look like.
I'm giving up on speaking Spanish for the rest
of this video cause, listen,
this was a lot, I should have been paying attention more,
this was not the time to try to speak only Spanish.
Well, flan-cita,
you're not the prettiest, but you did taste good.
I tried, I really tried.
Thank you guys so much for watching,
let me know what you want me to cook or bake next,
this was a journey, I tried to do too much.
I didn't have any help, that's no excuse,
but it is a big excuse, and a big reason why
this didn't turn out the way I wanted it to turn out.
But it's fine, 'cause this is how my life is, okay?
So,
(playful music)
- [Child] Pero like.