Guadeloupean Sweet Plantain Gratin

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A beloved Guadeloupean dessert featuring very ripe black plantains layered under a silky coconut and dark rum custard, baked until the top caramelizes into a golden crust. Comforting yet elegant, it is traditionally served warm as the finale to a Creole meal.

Nutrition Facts

Per serving (estimated)

• 530 kcalCalories
• 28 gFat
• 18 gSaturated Fat
• 65 gCarbs
• 4 gFiber
• 38 gSugar
• 6 gProtein
• 120 mgSodium
• 710 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 1100 mcgVitamin A

Ingredients

For the plantains

• 4 very ripe (black-skinned) plantains, peeled
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lime juice

For the coconut-rum custard

• 2 large eggs
• 1 cup full-fat coconut milk
• 1/3 cup light brown sugar, packed
• 2 tablespoons Guadeloupean dark rum
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon freshly grated nutmeg

For the caramelized topping

• 2 tablespoons light brown sugar
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat the oven to 375°F (190°C) and generously butter a shallow 9-inch ceramic baking dish.
2. Slice the peeled plantains on a sharp diagonal into 1/2-inch thick ovals and toss them in a bowl with the lime juice.
3. Melt 2 tablespoons of butter in a large skillet over medium heat and sauté the plantain slices for about 2 minutes per side until lightly golden but still holding their shape; transfer to a plate.
4. In a medium bowl, whisk together the eggs, coconut milk, brown sugar, dark rum, vanilla, cinnamon, nutmeg, and salt until completely smooth.
5. Arrange the warm plantain slices in the baking dish in overlapping rows, then pour the coconut-rum custard evenly over the top, gently pressing the slices so they are partially submerged.
6. Stir the topping brown sugar with the melted butter and cinnamon to form a wet sand, then scatter it evenly over the surface.
7. Bake on the middle rack for 30 to 35 minutes, until the custard is set in the center and the top is deeply caramelized and bubbling.
8. Remove from the oven and let the gratin rest for at least 10 minutes so the custard firms up slightly before spooning into bowls.

Cook’s Notes

• Use only fully black plantains; yellow or just-spotted ones will taste starchy rather than sweet.
• For a richer, more custardy result, replace 1/4 cup of the coconut milk with heavy cream.
• A small spoonful of crème fraîche or a scoop of vanilla bean ice cream balances the warm caramelized top beautifully.
• Gratin can be assembled up to 4 hours ahead and baked just before serving; add 5 minutes if going into a cold oven.
• Do not skip the resting time — the custard needs those 10 minutes to thicken enough to serve in clean spoonfuls.

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