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♪
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00:00:28,895 --> 00:00:33,133
In Venezuela, there are many
traditional dishes.
3
00:00:33,133 --> 00:00:35,602
And lucky for me, they're all
delicious.
4
00:00:38,805 --> 00:00:40,807
A bit of sugar,
5
00:00:40,807 --> 00:00:43,076
some nice butter...
6
00:00:43,076 --> 00:00:44,477
And on Christmas Eve,
7
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my family always has Pan de
Jamón, which is a soft bun,
8
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loaded with olives,
raisins, capers,
9
00:00:52,952 --> 00:00:55,021
and all sort of goodies.
10
00:00:55,021 --> 00:00:58,024
Pan de Jamón is
everywhere in Venezuela
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00:00:58,024 --> 00:00:59,325
during the holiday season.
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00:00:59,325 --> 00:01:08,701
♪
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I'm working on the dough now,
and I tell you,
14
00:01:23,950 --> 00:01:26,486
it's going to be delicious.
15
00:01:27,654 --> 00:01:29,222
Some eggs...
16
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Activated yeast.
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It's going to make
that dough rise.
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00:01:37,030 --> 00:01:46,039
♪
19
00:02:12,732 --> 00:02:15,535
Pan de Jamón vas invented by
the bakers in Venezuela.
20
00:02:15,535 --> 00:02:18,638
Because usually, during
the holiday season,
21
00:02:18,638 --> 00:02:21,641
they cook hams and sell
it to the public,
22
00:02:21,641 --> 00:02:25,645
and what they didn't sell, they
would bake into their bread.
23
00:02:25,645 --> 00:02:29,582
And that's how Pan de Jamón was
born, a traditional staple
24
00:02:29,582 --> 00:02:32,719
of Venezuelan holidays,
and Venezuelan cooking.
25
00:02:32,719 --> 00:02:34,554
So, this dough is
pretty much ready.
26
00:02:34,554 --> 00:02:36,389
I'm just going to put
it in a bowl,
27
00:02:36,389 --> 00:02:39,592
drizzle it with a little bit of
olive oil, so it doesn't stick.
28
00:02:39,592 --> 00:02:42,629
Just like that,
29
00:02:42,629 --> 00:02:47,167
and I'm just going
to let it rise.
30
00:02:47,167 --> 00:02:49,302
Hah! Look at how
much that's risen!
31
00:02:49,302 --> 00:02:50,904
At least double the size.
32
00:02:50,904 --> 00:02:52,572
And you know what,
I'm almost ready.
33
00:02:52,572 --> 00:03:01,781
♪
34
00:03:01,781 --> 00:03:04,851
Little bit of flour
so it doesn't stick.
35
00:03:04,851 --> 00:03:06,085
Oh, yeah.
36
00:03:06,085 --> 00:03:16,095
♪
37
00:03:28,708 --> 00:03:30,877
I'm ready to build
my Pan de Jamón.
38
00:03:30,877 --> 00:03:33,213
It's similar to a
cinnamon roll,
39
00:03:33,213 --> 00:03:35,748
in the sense that you
lay everything flat,
40
00:03:35,748 --> 00:03:37,884
and then roll it in.
41
00:03:37,884 --> 00:03:40,553
And of course, I'm going
to start with jamón.
42
00:03:40,553 --> 00:03:44,290
♪
43
00:03:44,290 --> 00:03:46,526
Now, I'm going to
add some bacon.
44
00:03:50,663 --> 00:03:52,732
And then the rest
of the goodies.
45
00:03:52,732 --> 00:03:55,969
Some capers,
46
00:03:55,969 --> 00:03:56,970
some olives,
47
00:03:56,970 --> 00:04:01,574
you gotta have olives.
48
00:04:01,574 --> 00:04:02,675
And now, raisins.
49
00:04:02,675 --> 00:04:05,912
These are all
Christmas flavours.
50
00:04:05,912 --> 00:04:07,847
We put that stuff, over the
holidays, it's everywhere.
51
00:04:07,847 --> 00:04:09,349
In all of the dishes.
52
00:04:09,349 --> 00:04:12,719
So good, that's the Spanish
influence right there.
53
00:04:12,719 --> 00:04:15,255
I'm ready to roll this
Pan de Jamón.
54
00:04:15,255 --> 00:04:19,392
And I have a trick. You want to
keep the seems underneath,
55
00:04:19,392 --> 00:04:21,527
so the Pan de Jamón doesn't open
when it's baking.
56
00:04:21,527 --> 00:04:26,165
♪
57
00:04:26,165 --> 00:04:30,136
And I have another trick.
58
00:04:30,136 --> 00:04:31,738
I put some water in this pan,
59
00:04:31,738 --> 00:04:34,440
so when it steams,
60
00:04:34,440 --> 00:04:39,312
it's going to keep my bread
nice and moist.
61
00:04:39,312 --> 00:04:43,616
Ah, it smells so good,
it's almost done.
62
00:04:43,616 --> 00:04:44,617
For the glaze,
63
00:04:44,617 --> 00:04:45,785
I've added a little bit
of brown sugar,
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00:04:45,785 --> 00:04:50,056
an egg to make it
nice and shiny.
65
00:04:50,056 --> 00:04:51,591
Ah, very tasty.
66
00:04:51,591 --> 00:04:55,895
At home, we would use a
little bit of papelón,
67
00:04:55,895 --> 00:04:58,731
but brown sugar works
just as well.
68
00:04:58,731 --> 00:05:00,933
Just a little bit more
time in the oven
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00:05:00,933 --> 00:05:02,201
to finish it off.
70
00:05:06,272 --> 00:05:07,707
Ah, look at that.
71
00:05:07,707 --> 00:05:09,776
I can't wait to
bite into this.
72
00:05:09,776 --> 00:05:13,146
Check this out.
73
00:05:13,146 --> 00:05:15,748
Wow, see all those layers?
74
00:05:15,748 --> 00:05:20,320
The sweet, the saltiness,
the olives.
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00:05:26,926 --> 00:05:29,462
Mmm, delicious.
76
00:05:29,462 --> 00:05:32,432
The raisins have puffed inside,
77
00:05:32,432 --> 00:05:35,268
they're really nice and moist.
Remember about the water.
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00:05:35,268 --> 00:05:37,537
'Cause that's what it
did to the bread.
79
00:05:37,537 --> 00:05:40,039
Everything inside is really
nice and moist.
80
00:05:40,039 --> 00:05:42,308
Aw, man, look at that.
81
00:05:42,308 --> 00:05:44,577
See the olives?
See the steam?
82
00:05:48,281 --> 00:05:50,316
This is the best bread
you'll ever have.
83
00:05:50,316 --> 00:05:52,719
And I tell you,
Christmas special.
84
00:05:52,719 --> 00:05:55,521
Your guests are going
to love it.
85
00:05:55,521 --> 00:05:57,523
♪
86
00:06:00,993 --> 00:06:11,003
♪
87
00:06:11,003 --> 00:06:14,040
After a long week, there
is nothing better
88
00:06:14,040 --> 00:06:16,709
than chilling out at the
beach in Venezuela.
89
00:06:16,709 --> 00:06:19,312
And you'll always
find pregoneros
90
00:06:19,312 --> 00:06:21,748
selling Veulve La Vida Ceviche.
91
00:06:23,950 --> 00:06:27,687
I've got some fresh shrimp here.
It's been peeled and deveined.
92
00:06:27,687 --> 00:06:30,790
I'm just going to cut it
for my recipe.
93
00:06:30,790 --> 00:06:32,325
And I remember, growing up,
94
00:06:32,325 --> 00:06:34,260
going to my beach house
in Venezuela,
95
00:06:34,260 --> 00:06:37,997
you could just see, on the side
of the road, all the fishermen,
96
00:06:37,997 --> 00:06:40,199
but particularly in Boca
Lucidez,
97
00:06:40,199 --> 00:06:41,901
they would fish for shrimp.
98
00:06:41,901 --> 00:06:46,606
♪
99
00:06:46,606 --> 00:06:48,274
Now, I've cut up all my shrimp,
100
00:06:48,274 --> 00:06:49,942
but I've got more seafood.
101
00:06:49,942 --> 00:06:53,045
I've got some squid,
102
00:06:53,045 --> 00:06:54,614
some mussels,
103
00:06:54,614 --> 00:06:58,418
and some clams,
yeah.
104
00:06:58,418 --> 00:07:01,020
I'm going to add some
white wine,
105
00:07:01,020 --> 00:07:04,223
into the boiling water, just for
a little bit of taste.
106
00:07:07,093 --> 00:07:10,396
And for the shrimp, I'm going to
cook it ceviche-style,
107
00:07:10,396 --> 00:07:12,098
with some citrus.
108
00:07:12,098 --> 00:07:13,733
A little bit of limes...
109
00:07:13,733 --> 00:07:15,802
Oh, yeah.
110
00:07:15,802 --> 00:07:20,173
Little bit more.
111
00:07:20,173 --> 00:07:24,243
I'm going to add some white
vinegar as well.
112
00:07:24,243 --> 00:07:25,445
It's the citrus and the vinegar
113
00:07:25,445 --> 00:07:28,314
who's actually going to
cook my meat,
114
00:07:28,314 --> 00:07:29,615
so I'm going to let that
sit for a little bit.
115
00:07:29,615 --> 00:07:31,184
A little bit of salsa Inglesa,
116
00:07:31,184 --> 00:07:33,619
or Worcestershire sauce.
117
00:07:33,619 --> 00:07:35,288
A pinch of salt.
118
00:07:39,192 --> 00:07:42,094
To finish it off, a little bit
of tomato juice.
119
00:07:42,094 --> 00:07:45,598
Oh, yeah.
120
00:07:45,598 --> 00:07:47,467
That's going to cook my shrimp,
121
00:07:47,467 --> 00:07:51,137
nice and tender. It's not going
to make it too chewy, it's going
122
00:07:51,137 --> 00:07:55,041
to make it just the right
tenderness for my ceviche.
123
00:07:55,041 --> 00:07:57,543
And now, I'm going to put
this in the fridge.
124
00:08:01,414 --> 00:08:03,649
Ah-hah, it's ready!
125
00:08:03,649 --> 00:08:08,120
Nothing like fresh seafood.
Ah, look at that.
126
00:08:08,120 --> 00:08:11,224
It's going to be perfect for my
ceviche.
127
00:08:11,224 --> 00:08:17,497
♪
128
00:08:17,497 --> 00:08:19,832
And I'm cooling my seafood with
cold water,
129
00:08:19,832 --> 00:08:22,301
so they don't overcook.
130
00:08:22,301 --> 00:08:25,137
'Cause I don't want
them chewy at all.
131
00:08:25,137 --> 00:08:27,173
And I've got a little trick for
you, if you ever see a mussel
132
00:08:27,173 --> 00:08:30,776
that's closed like this, or a
clam that's closed,
133
00:08:30,776 --> 00:08:34,514
throw them out, that means
that they're no good.
134
00:08:38,050 --> 00:08:40,086
I'm ready to flavour
my seafood.
135
00:08:40,086 --> 00:08:43,623
I've got some red peppers,
some onions,
136
00:08:43,623 --> 00:08:47,226
and of course, aji dulce.
137
00:08:47,226 --> 00:08:56,769
♪
138
00:08:56,769 --> 00:08:58,905
You want everything
nice and small.
139
00:08:58,905 --> 00:09:00,373
Just bit sized.
140
00:09:00,373 --> 00:09:01,974
So it's crunchy.
141
00:09:01,974 --> 00:09:04,076
I tell you, ceviche,
142
00:09:04,076 --> 00:09:06,145
in the beaches
of Venezuela...
143
00:09:06,145 --> 00:09:07,346
Big hit.
144
00:09:07,346 --> 00:09:13,553
♪
145
00:09:13,553 --> 00:09:15,054
Little bit of vinegar.
146
00:09:19,525 --> 00:09:21,360
Worcestershire sauce!
147
00:09:21,360 --> 00:09:22,929
Or salsa Inglesa.
148
00:09:22,929 --> 00:09:25,064
Ah, yeah.
149
00:09:25,064 --> 00:09:27,233
Some pepper...
150
00:09:27,233 --> 00:09:29,635
A dash of salt.
151
00:09:29,635 --> 00:09:33,506
And of course, limon.
152
00:09:33,506 --> 00:09:36,676
Ah, yeah.
153
00:09:36,676 --> 00:09:38,978
Look at that, so good.
154
00:09:38,978 --> 00:09:41,047
So juicy.
155
00:09:41,047 --> 00:09:44,617
Then you double
check this, here.
156
00:09:44,617 --> 00:09:45,651
Ah, yeah.
157
00:09:45,651 --> 00:09:49,255
Mmm, smells so good.
The onions...
158
00:09:49,255 --> 00:09:53,159
this aji dulce, the pepper.
It's all there.
159
00:09:53,159 --> 00:09:55,361
Perfect.
160
00:09:57,997 --> 00:10:01,634
Ah, man, so good.
Mejillones...
161
00:10:01,634 --> 00:10:03,836
almejas...
162
00:10:03,836 --> 00:10:06,072
camarones...
163
00:10:06,072 --> 00:10:08,274
It's like kicking it back in the
beaches of Venezuela,
164
00:10:08,274 --> 00:10:09,909
a nice beer...
165
00:10:09,909 --> 00:10:14,714
sun, the Caribbean ocean.
bikinis...
166
00:10:14,714 --> 00:10:19,352
Mussels.
167
00:10:19,352 --> 00:10:22,188
See, my ceviche is almost ready.
168
00:10:22,188 --> 00:10:24,123
All those flavours are there.
169
00:10:24,123 --> 00:10:27,393
They're going to infuse with
those nice citrusy flavours,
170
00:10:27,393 --> 00:10:31,130
and the bite of the onion, and
the sweet of the pepper,
171
00:10:31,130 --> 00:10:36,002
all fits really well.
Okay, now for my shrimp.
172
00:10:36,002 --> 00:10:39,338
Ah, it's perfect,
look at that.
173
00:10:39,338 --> 00:10:41,273
See what all the citrus
did to the flesh?
174
00:10:41,273 --> 00:10:43,909
It's nice and pink, it's nice
and cooked.
175
00:10:43,909 --> 00:10:48,080
Mmm, smells really good.
176
00:10:48,080 --> 00:10:52,084
Serve a little bit here.
Ah, yeah, the veggies...
177
00:10:53,352 --> 00:10:56,756
I got the mussels,
178
00:10:56,756 --> 00:10:59,692
some of that shrimp,
the clams.
179
00:10:59,692 --> 00:11:02,395
Gonna add a little bit
of the juice.
180
00:11:02,395 --> 00:11:03,462
Ah, see that?
181
00:11:03,462 --> 00:11:05,464
Delicious.
182
00:11:05,464 --> 00:11:08,668
I can't wait to eat this.
183
00:11:08,668 --> 00:11:11,470
Ahh, this is going to be so
good, I tell you.
184
00:11:11,470 --> 00:11:12,638
You've gotta make it at home.
185
00:11:17,476 --> 00:11:18,844
Mmm.
186
00:11:18,844 --> 00:11:22,348
It's nice and tender, I can
taste the acidity,
187
00:11:22,348 --> 00:11:24,650
the little bite of the onions,
188
00:11:24,650 --> 00:11:28,287
but the sweet of the peppers, it
just balances all the flavours
189
00:11:28,287 --> 00:11:29,355
really well.
190
00:11:29,355 --> 00:11:32,291
This dish makes me
feel really good.
191
00:11:32,291 --> 00:11:34,527
But you know what else makes
me feel really good,
192
00:11:34,527 --> 00:11:36,796
is my Mama's homemade soup.
193
00:11:43,869 --> 00:11:53,412
♪
194
00:11:54,413 --> 00:11:57,116
This is the Calabaza squash,
195
00:11:57,116 --> 00:11:59,785
known in Venezuela as "auyama."
196
00:11:59,785 --> 00:12:02,321
It looks like a pumpkin, but
it's actually from the squash
197
00:12:02,321 --> 00:12:06,826
family, and in my home country,
we use it in a lot of soups.
198
00:12:09,628 --> 00:12:11,864
Here we go.
199
00:12:11,864 --> 00:12:15,167
See that? Nice and
yellow inside.
200
00:12:15,167 --> 00:12:17,837
Got to get some
seeds out first.
201
00:12:17,837 --> 00:12:20,005
You don't want that
stuff in your soup.
202
00:12:20,005 --> 00:12:30,015
♪
203
00:12:38,457 --> 00:12:40,726
Now, into the pot.
204
00:12:40,726 --> 00:12:49,735
♪
205
00:12:53,072 --> 00:12:54,907
I'm going to cook this auyama
206
00:12:54,907 --> 00:12:57,476
with some nice chicken stock.
207
00:12:57,476 --> 00:12:59,879
And note that as it cooks,
208
00:12:59,879 --> 00:13:02,081
the skin is going
to come loose,
209
00:13:02,081 --> 00:13:04,216
because it's going to be
very nice and soft.
210
00:13:04,216 --> 00:13:05,451
And for a little bit of extra
flavour,
211
00:13:05,451 --> 00:13:07,520
I'm going to use
212
00:13:07,520 --> 00:13:11,157
the green part of a leek.
213
00:13:11,157 --> 00:13:13,459
And every time I was feeling
sick when I was a kid,
214
00:13:13,459 --> 00:13:15,327
my mom would always put this
nice, thick, hearty soup
215
00:13:15,327 --> 00:13:16,729
on the stove.
216
00:13:16,729 --> 00:13:21,534
And automatically, it made me
feel like a million bucks.
217
00:13:21,534 --> 00:13:23,702
And now, I'm going to be
making some sofrito.
218
00:13:23,702 --> 00:13:25,171
It's like a Latin version
219
00:13:25,171 --> 00:13:26,505
of the mirepoix.
220
00:13:26,505 --> 00:13:36,515
♪
221
00:13:45,024 --> 00:13:47,326
Some garlic.
222
00:13:47,326 --> 00:13:52,164
♪
223
00:13:52,164 --> 00:13:53,766
Oh, yeah.
224
00:13:53,766 --> 00:13:57,903
A little bit of olive oil.
225
00:13:57,903 --> 00:13:59,405
And my veg.
226
00:13:59,405 --> 00:14:03,776
(Sizzling)
227
00:14:03,776 --> 00:14:05,611
This is going to add so much
flavour to the soup.
228
00:14:05,611 --> 00:14:14,620
♪
229
00:14:16,922 --> 00:14:18,390
Gonna check on my squash.
230
00:14:18,390 --> 00:14:21,327
Think it's ready, let's see.
Oh, yeah.
231
00:14:21,327 --> 00:14:22,995
I know my squash is ready,
232
00:14:22,995 --> 00:14:26,098
because I can poke it
all the way through.
233
00:14:26,098 --> 00:14:27,833
But now I'm going to
put it in the bowl.
234
00:14:27,833 --> 00:14:29,201
I need for it to cool off,
235
00:14:29,201 --> 00:14:30,636
before I take the skins,
236
00:14:30,636 --> 00:14:32,004
'cause I need to mash it
afterwards.
237
00:14:32,004 --> 00:14:42,014
♪
238
00:14:49,088 --> 00:14:52,892
Mmm, nice and sweet.
Good stuff.
239
00:14:59,331 --> 00:15:00,900
Ah, I think my veggies
are ready now.
240
00:15:00,900 --> 00:15:02,801
I'm going to add it to my soup.
241
00:15:02,801 --> 00:15:07,273
Ah, nice and flavourful.
242
00:15:07,273 --> 00:15:09,275
And now, our auyama.
243
00:15:09,275 --> 00:15:12,044
It's gonna be nice and sweet,
244
00:15:12,044 --> 00:15:15,347
very comforting.
245
00:15:15,347 --> 00:15:18,284
And to tie it all together?
246
00:15:20,185 --> 00:15:24,323
(Whirring)
247
00:15:24,323 --> 00:15:33,432
♪
248
00:15:34,767 --> 00:15:37,636
Okay, perfect.
249
00:15:37,636 --> 00:15:39,171
See, this is the good
consistency
250
00:15:39,171 --> 00:15:40,973
for the soup, it's not
too liquid-y,
251
00:15:40,973 --> 00:15:44,009
and not too thick.
252
00:15:44,009 --> 00:15:46,011
And to finish it off,
253
00:15:46,011 --> 00:15:47,746
cilantro.
254
00:15:47,746 --> 00:15:51,717
Ah, just like my mom
used to make.
255
00:15:51,717 --> 00:15:54,987
Nothing more comforting than
homemade soup.
256
00:15:54,987 --> 00:15:56,755
And I'm going to finish it off
257
00:15:56,755 --> 00:15:58,157
with a little bit of sour cream.
258
00:15:58,157 --> 00:16:01,994
Just to add a bit of
creaminess to the soup.
259
00:16:01,994 --> 00:16:05,597
Mmm.
260
00:16:05,597 --> 00:16:06,665
So velvety,
261
00:16:06,665 --> 00:16:09,168
nice and sweet.
262
00:16:09,168 --> 00:16:11,437
In Venezuela, a great companion
for the soup
263
00:16:11,437 --> 00:16:13,806
would be some avocado,
264
00:16:13,806 --> 00:16:18,744
and some plantain chips.
Mmm, delicious!
265
00:16:18,744 --> 00:16:21,747
♪
266
00:16:25,384 --> 00:16:31,390
♪
267
00:16:37,997 --> 00:16:40,399
I'm making Quesillo de Parchita,
268
00:16:40,399 --> 00:16:42,801
which is a Venezuelan crème
caramel.
269
00:16:42,801 --> 00:16:45,404
And I'm going to infuse mine
270
00:16:45,404 --> 00:16:48,607
with passionfruit, which is a
tropical fruit
271
00:16:48,607 --> 00:16:50,275
that is common in Venezuela.
272
00:16:50,275 --> 00:16:51,643
We call it "Parchita",
273
00:16:51,643 --> 00:16:55,180
but in the rest of
Latin America,
274
00:16:55,180 --> 00:16:56,382
they call it "Maracuya."
275
00:16:56,382 --> 00:16:59,518
It's kind of tangy, really
acidic,
276
00:16:59,518 --> 00:17:01,253
and you see all those seeds?
277
00:17:01,253 --> 00:17:02,755
We're going to get
rid of them
278
00:17:02,755 --> 00:17:05,391
by straining them.
279
00:17:05,391 --> 00:17:07,092
So all we want is the pulp.
280
00:17:07,092 --> 00:17:15,667
♪
281
00:17:15,667 --> 00:17:17,736
And now that
my parchita is ready,
282
00:17:17,736 --> 00:17:19,238
I can work on my caramel.
283
00:17:19,238 --> 00:17:20,939
It's super easy to make.
284
00:17:20,939 --> 00:17:22,274
Two parts sugar,
285
00:17:22,274 --> 00:17:24,276
one part water,
286
00:17:24,276 --> 00:17:27,246
and the heat will do the rest.
287
00:17:27,246 --> 00:17:29,748
Now I'm gonna get
going on my custard.
288
00:17:29,748 --> 00:17:31,717
So, I strained the seeds,
289
00:17:31,717 --> 00:17:35,721
now I'm going to use some
evaporated milk, boom.
290
00:17:37,356 --> 00:17:38,490
And a secret,
291
00:17:38,490 --> 00:17:40,426
some leche condensada,
292
00:17:40,426 --> 00:17:41,960
or condensed milk.
293
00:17:41,960 --> 00:17:43,262
And you can find
condensed milk
294
00:17:43,262 --> 00:17:45,397
and evaporated milk in
any grocery store.
295
00:17:45,397 --> 00:17:48,233
It's quite common.
296
00:17:48,233 --> 00:17:49,535
Mmm, good.
297
00:17:49,535 --> 00:17:52,438
See, I can taste the parchita,
298
00:17:52,438 --> 00:17:53,906
I can taste the sweet of
the condensed milk.
299
00:17:53,906 --> 00:17:56,909
It's going to be really,
really good.
300
00:17:58,110 --> 00:18:00,679
Now, some eggs.
301
00:18:00,679 --> 00:18:07,386
♪
302
00:18:07,386 --> 00:18:08,887
And now, whisk.
303
00:18:08,887 --> 00:18:11,290
(Speaking in Spanish)
304
00:18:11,290 --> 00:18:14,893
You can flavour quesillo with
anything.
305
00:18:14,893 --> 00:18:18,630
You can flavour it with coffee,
with lots of cinnamon.
306
00:18:18,630 --> 00:18:20,199
You can also use lemons,
307
00:18:20,199 --> 00:18:22,434
or limes.
308
00:18:22,434 --> 00:18:23,936
But I like to switch things
up a little bit,
309
00:18:23,936 --> 00:18:25,737
so I like mine with parchita.
310
00:18:25,737 --> 00:18:27,239
And then just a little
touch of vanilla...
311
00:18:27,239 --> 00:18:30,509
perfect.
312
00:18:30,509 --> 00:18:38,283
♪
313
00:18:38,283 --> 00:18:39,284
Look how the caramel
314
00:18:39,284 --> 00:18:40,786
is easy to make.
315
00:18:40,786 --> 00:18:41,920
Water, sugar, and heat.
316
00:18:41,920 --> 00:18:43,922
I pour it into my mould.
317
00:18:43,922 --> 00:18:48,927
Very carefully,
it's super hot.
318
00:18:48,927 --> 00:18:50,996
Super hot.
319
00:18:50,996 --> 00:18:52,664
And you want to get it
all the way
320
00:18:52,664 --> 00:18:54,800
into your mould,
321
00:18:54,800 --> 00:18:58,937
'cause this
is going to be delicious
322
00:18:58,937 --> 00:19:00,372
with our custard.
323
00:19:00,372 --> 00:19:03,408
I'm going to put it in the
fridge, and later,
324
00:19:03,408 --> 00:19:05,978
I'm going to add the custard
to it, and bake it
325
00:19:05,978 --> 00:19:09,381
in the oven.
326
00:19:09,381 --> 00:19:13,752
♪
327
00:19:13,752 --> 00:19:17,756
Now, I'm going to check
on my caramel.
328
00:19:17,756 --> 00:19:19,791
Oh, it's cooled down,
it's set.
329
00:19:19,791 --> 00:19:21,393
it's nice and hard.
330
00:19:21,393 --> 00:19:25,931
And it's good enough for me
to pour my custard in.
331
00:19:25,931 --> 00:19:27,666
Mmm, delicious.
332
00:19:27,666 --> 00:19:29,468
Now, I'm going to put it in a
bain-marie,
333
00:19:29,468 --> 00:19:32,104
'cause I want it to cook
nice and evenly.
334
00:19:32,104 --> 00:19:36,308
♪
335
00:19:36,308 --> 00:19:40,012
And in no time, my quesillo
will be ready to eat.
336
00:19:40,012 --> 00:19:48,487
♪
337
00:19:48,487 --> 00:19:50,656
Ah, look at this,
almost ready!
338
00:19:50,656 --> 00:19:53,625
But I need to let it cool off at
room temperature for a bit.
339
00:19:53,625 --> 00:19:56,028
After that, I'm just going to
put it in the fridge,
340
00:19:56,028 --> 00:19:58,630
'cause I want that caramel to
loosen up,
341
00:19:58,630 --> 00:19:59,665
and to soak into the custard.
342
00:19:59,665 --> 00:20:01,867
Ah, it's going to be so good.
343
00:20:05,470 --> 00:20:07,472
Ah, yeah.
344
00:20:07,472 --> 00:20:12,377
Look at all that caramel
that's already oozing.
345
00:20:12,377 --> 00:20:15,681
Ah, it's going to be so tasty.
346
00:20:15,681 --> 00:20:18,617
Are you ready?
347
00:20:18,617 --> 00:20:21,253
Check this out!
348
00:20:21,253 --> 00:20:22,254
Ahh!
349
00:20:22,254 --> 00:20:26,225
Look at that.
Whoa!
350
00:20:26,225 --> 00:20:29,294
Look at that nice
caramel coating!
351
00:20:29,294 --> 00:20:32,464
Aw, man, look how it oozes!
352
00:20:32,464 --> 00:20:34,866
Get the rest right
out of the pan,
353
00:20:34,866 --> 00:20:37,369
you don't want to lose
any of that caramel.
354
00:20:39,738 --> 00:20:41,073
So, I'm ready to eat.
355
00:20:41,073 --> 00:20:43,542
After all that effort,
this is going to pay.
356
00:20:43,542 --> 00:20:47,212
♪
357
00:20:47,212 --> 00:20:48,480
Ah, man...
358
00:20:48,480 --> 00:20:51,083
Ah, look at that!
359
00:20:54,686 --> 00:20:56,622
So, it looks kind of
like a cheese,
360
00:20:56,622 --> 00:20:59,191
that's why we
call it "Quesillo".
361
00:20:59,191 --> 00:21:02,094
And sometimes, I don't know if
you can see it here,
362
00:21:02,094 --> 00:21:05,130
but there are some little holes
that really make it
363
00:21:05,130 --> 00:21:06,732
look like cheese.
364
00:21:06,732 --> 00:21:10,302
But if it doesn't have the
holes, it's still okay.
365
00:21:10,302 --> 00:21:13,739
Going to add a little bit of--
just, passionfruit seeds,
366
00:21:13,739 --> 00:21:15,040
to top it off.
367
00:21:15,040 --> 00:21:17,609
See, let's try that.
368
00:21:17,609 --> 00:21:19,177
Mmm.
369
00:21:20,946 --> 00:21:22,180
Just a boost of flavour.
370
00:21:22,180 --> 00:21:25,017
This dessert, so nice and easy.
371
00:21:25,017 --> 00:21:26,818
You're going to love it at home.
372
00:21:28,987 --> 00:21:32,591
All these recipes are
traditional Venezuelan dishes,
373
00:21:32,591 --> 00:21:35,994
and I hope they become part of
your tradition.
374
00:21:35,994 --> 00:21:38,897
Buen provecho!
375
00:21:38,897 --> 00:21:39,998
♪
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