1 very ripe yellow plantain (should be mostly black)
1tbsp of Olive oil
1 tbsp butter
1⁄4 cup of light brown sugar
1⁄4 tsp of cinnamon
1⁄4 cup of rum
3⁄4 cup of brown sugar
1⁄4 cup of water
1 cup of heavy cream
2tbsp of rum
2 tsp of unsalted butter
1 tsp of vanilla extract
● In a medium saucepan combine brown sugar and water, cook on high until completely dissolved for about 1 min.
● Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes.
● Remove the pan from the heat and immediately add the heavy cream carefully, a mixture will splatter.
● Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick
and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
● Remove the pan from the heat and stir in the rum, vanilla extract, and butter.
● Hold on warm/lowest heat possible
● Slice the plantains on a bias
● In a heavy skillet, pan-fry the plantains in olive oil until nicely brown and crispy on all sides approx. 5 mins.
● Add brown sugar, butter and cinnamon, continue to saute for another 2 mins.
● To flambé: Add rum of choice carefully, if cooking on a gas stove, slightly tilt the pan towards the flame to ignite if you do not have a gas stove, ignite with a long match or stick lighter. Once the flames die out, simmer for another few minutes until syrupy.
● Remove ice cream from the freezer and fry for just 1 min.
● Serve over Maduros Foster and drizzle with rum caramel sauce