Cinnamon Spiced Dessert Plantains W Natilla Cream Food

CINNAMON SPICED DESSERT PLANTAINS W/ NATILLA CREAM

Steps:

• 1. Melt the butter and stir in the honey and cinnamon. Fry the plantains in the mixture until soft, turning once.
• 2. Combine the two creams and mix well.
• 3. Place the plantains on plates, pour some of the honey/cinnamon mixture over them, top with the cream mixture, and serve.

GRILLED PLANTAINS WITH CINNAMON ICE CREAM

Steps:

• Pre-heat a grill to medium heat.
• Place ripe plantains, with skin on, on grill for 15 minutes, or until skin is dark brown. Remove from grill. Slice plantains and peel off skin. Coat each with glaze and return to grill. Grill for 2 more minutes, or until plantains are a golden brown.
• Remove plantains from grill. Serve on a plate with cinnamon ice cream.
• In a medium saucepan, melt butter over medium heat. Add brown sugar and cinnamon and stir until sugar dissolves. Add rum and cook for 2 minutes. Remove from heat.
• Combine cream, milk, cinnamon sticks, and brown sugar in a large saucepan over medium heat. Scrape seeds from vanilla bean into the pan and then add whole bean. Bring to a boil, and then remove from heat and let steep for 5 minutes.
• In a medium mixing bowl, whisk sugar and yolks together until pale yellow. Gradually whisk in about 1/3 of the hot cream mixture to temper the eggs. Return the mixture to the saucepan. Stir over medium-low heat until custard thickens, about 4 minutes (do not boil). Strain into a large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
• Transfer cold custard to an ice cream maker and process according to the manufacturer's instructions.

NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)

Steps:

• Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
• In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
• Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
• Serve sprinkled with ground cinnamon.

NATILLAS (SPANISH CUSTARD)

Steps:

• Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
• Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
• Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
• Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.

SWEET PLANTAINS

Steps:

• To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
• Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
• Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
• Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
• Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

PLANTAINS WITH CREMA ESPESA (THICK CREAM)

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.

CUSTARD (NATILLA)

Steps:

• Heat 1 cup milk,cinnamon,until boiling.
• remove from heat and dissolve cornstarch in water.
• Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution.
• Mix egg and yolk together in cold milk and add the hot milk mixture.
• Heat over medium heat until thick and stir constantly.
• Remove from heat when thicken and add vanilla extract and mix well.
• Allow to cool and serve chilled.

SPICED GLAZED PINEAPPLE WITH CINNAMON CREMA

Steps:

• Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set aside.
• Stir the powdered sugar and a pinch of cinnamon into the Natilla or sour cream. Set aside.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning until caramelized.
• Pour in the spiced lime sauce and let bubble for a few moments, tossing the pineapple to glaze in the sauce.
• Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon crema.

SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)

Steps:

• Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
• Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.