Gallery: Latin American Cuisine: Roasted Ripe Plantains with Cream and Sugar

  • Split the Skin

    Look for plantains that are very soft and range from nearly black to all black. Start by splitting the skin along one side with a sharp knife.


    Peel away the skin, trying to keep the plantain intact.


    Cut a deep slit in the plantain lengthwise, making sure not to cut all the way through.

    Open Wide!

    Pull the plantain open like a hot dog bun.

    Spread the Cream

    Fill the slit with cream. Colombian cream is thick like British double cream, but with a slight tang. Crème fraîche will work well in its place.


    Sprinkle the cream with sugar.

    And Cinnamon

    Then top it with ground cinnamon.

    Roast and Serve

    Roast and Serve

    Roast it in a 350°F oven until lightly caramelized and the plantain has absorbed the cream, giving it a rich, custard-like texture.