Plantains With Crema Espesa (Thick Cream)

• 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
• Crema Espesa
• 1 cup whipping cream (not ultra-pasteurized)
• 2 tablespoons buttermilk

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.

plantains, margarine, brown sugar, vanilla, ground cinnamon, pecans, whipping cream, buttermilk

Taken from www.food.com/recipe/plantains-with-crema-espesa-thick-cream-141289 (may not work)