Best Plantains With Crema Espesa Thick Cream Recipes

Plantains With Crema Espesa (Thick Cream) image

Provided by Manami

Categories Dessert

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

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

Steps:

Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
Melt margarine or butter in a large skillet.
Add plantains or bananas to melted margarine or butter.
Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
Sprinkle with brown sugar. Stir gently until sugar melts.
Carefully stir in vanilla & cinnamon.
Sprinkle with nuts.
Serve immediately with Crema Espesa.
Crema Espesa:.
In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
Pour the cream into a small bowl; stir in the buttermilk.
Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
Store in a covered container in the refrigerator for up to a week.
Stir before serving.

Nutrition Facts : Calories 498.2, Fat 36, SaturatedFat 16.1, Cholesterol 81.8, Sodium 137.8, Carbohydrate 45.4, Fiber 2.8, Sugar 27.6, Protein 3.4

Homemade Thick Cream image

Provided by Rick Bayless

Yield Makes about 1 cup

Number Of Ingredients 2

1 cup whipping cream
2 teaspoons buttermilk

Steps:

1. Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Stir in the buttermilk and pour into a glass jar.
2. Ripening the cream. Set the lid on the jar (but don't tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening.

Smoky Plantain Crema image

Provided by Norman Van Aken

Yield Makes 2 cups

Number Of Ingredients 19

1 chipotle chile
1 tablespoon Chipotle Vinegar or Spanish sherry vinegar
2 1/2 ounces smoky bacon, diced
1 tablespoon olive oil
1 poblano pepper, stemmed, seeded, and minced
1/2 large red onion, diced
1 carrot, peeled and diced
2 cloves garlic, sliced
1 Scotch bonnet chile, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper
1 teaspoon annatto seeds
1 bay leaf, broken in half
1 teaspoon toasted and ground cumin seeds
1/2 cup fresh orange juice
1/2 cup Chicken Stock
2 cups heavy cream
1 vanilla bean, split lengthwise
1 tablespoon canola oil
1/2 very ripe plantain (the skin should be almost black)

Steps:

Toast the chipotle in a small skillet over medium heat. Remove the stem and seeds.
Combine the vinegar and toasted chipotle in a small bowl. Set aside to soften.
In a medium pot, cook the bacon in the olive oil over medium-low heat until beginning to crisp. Turn the heat up to medium, add the poblano, onion, carrot, garlic, and Scotch bonnet, and season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes.
Add the annatto seeds and stir. Then add the chipotle-vinegar mixture, the bay leaf, cumin, and 1 teaspoon pepper, and simmer until almost all of the liquid has evaporated, 2 to 3 minutes. Add the orange juice and simmer until only a small amount of liquid remains, 4 to 6 minutes.
Add the chicken stock and reduce almost to a glaze, about 7 minutes (you'll know it is done when the bubbles start getting bigger). Add the heavy cream and vanilla bean, stir, and simmer for 8 to 10 minutes, until the cream in quite thick. Pass the mixture through a fine-mesh strainer; discard the solids. Reserve.
In a sauté pan, heat the canola oil. Add the plantain, season with salt and pepper, and cook over medium heat, turning occasionally, until dark golden brown on all sides. Transfer to a paper towel to drain.
In a blender, puree the plantain with the strained liquid. If any lumps of plantain remain, strain one more time. Refrigerate until needed; this will keep for 4 or 5 days.