Name: Flambé Maduros w/ Vanilla Ice Cream
Prep time: 35 min
Cook time: 4 h 35 min
Yield: 1
Ingredients: 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

1 very ripe yellow plantain (should be mostly black)

Flambé Maduros w/ Vanilla Ice Cream

● 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.

● 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

Chef Derrell Smith is doing Taco Tuesday his own delicious way with pernil tacos, mexican street corn and homemade guacamole.  The fiesta continues with solo meals of pork empanadas and dessert for dinner with flambe maduros with vanilla ice cream.