These plantains are a nice change for a sweet dessert. You can get plantains in a South American market if they are not readily available in your grocery store. This is tasty & delicious and they don't get mushy! Source Better Homes & Gardens. Recipe does not include the passive time for the Crema Espesa - that is 24 to 30 hours for the cream to be made.
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Units: US | Metric
- 2 medium ripe plantains or 4 medium firm bananas
- 3 tablespoons margarine (unsalted) or 3 tablespoons butter (unsalted)
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 2 tablespoons toasted chopped pecans or 2 tablespoons slivered almonds
- 1 cup whipping cream (not ultra-pasteurized)
- 2 tablespoons buttermilk
- 1Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
- 2Melt margarine or butter in a large skillet.
- 3Add plantains or bananas to melted margarine or butter.
- 4Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
- 5Sprinkle with brown sugar. Stir gently until sugar melts.
- 6Carefully stir in vanilla & cinnamon.
- 7Sprinkle with nuts.
- 8Serve immediately with Crema Espesa.
- 9Crema Espesa:.
- 10In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
- 11Pour the cream into a small bowl; stir in the buttermilk.
- 12Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
- 13Store in a covered container in the refrigerator for up to a week.
- 14Stir before serving.
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Nutritional Facts for Plantains With Crema Espesa (Thick Cream)
Serving Size: 1 (189 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 498.2
- Calories from Fat 324
- Total Fat 36.0 g
- Saturated Fat 16.0 g
- Cholesterol 81.8 mg
- Sodium 137.7 mg
- Total Carbohydrate 45.3 g
- Dietary Fiber 2.8 g
- Sugars 27.6 g
- Protein 3.4 g