Plantains With Crema Espesa (Thick Cream) – a delicious recipe with plantains, margarine, brown sugar, vanilla, ground cinnamon, pecans. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
2
Melt margarine or butter in a large skillet.
3
Add plantains or bananas to melted margarine or butter.
4
Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
5
Sprinkle with brown sugar. Stir gently until sugar melts.
6
Carefully stir in vanilla & cinnamon.
7
Sprinkle with nuts.
8
Serve immediately with Crema Espesa.
9
Crema Espesa:
10
In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
11
Pour the cream into a small bowl; stir in the buttermilk.
12
Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
13
Store in a covered container in the refrigerator for up to a week.
14
Stir before serving.
466
kcal
Calories
39
g
Fat
27
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Plantains With Crema Espesa (Thick Cream) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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