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Plantains With Crema Espesa (Thick Cream)

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“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.”

Ingredients Nutrition


  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.

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