Easy Homemade Ashta Cream
A quick Middle Eastern shortcut Ashta: a thick, rich milk-and-cream filling or topping for Arabic desserts.
This shortcut Ashta uses cream, whole milk, flour and cornstarch to reproduce the rich thickness of traditional Arabic clotted cream without repeatedly skimming boiled milk. Everything cooks in one saucepan, then chills into a versatile dessert filling or topping.
Instructions
- 1
In a medium saucepan off the heat, whisk together the cream, milk, flour, cornstarch and sugar until the dry ingredients are fully dissolved and no lumps remain.
- 2
Set the pan over medium-high heat and whisk constantly until large bubbles cover the surface and the mixture reaches a full boil. Continue cooking and whisking for about 30 seconds, until very thick, then remove from the heat. Stir in a flavoring of your choice to taste, if using.
5 min
- 3
Pour into a bowl and press plastic wrap directly onto the surface. Refrigerate until cold and set, for at least 1 hour.
1 hr
- 4
Before using, stir with a spoon to loosen the cream. For a looser and especially smooth consistency, blend it briefly.
Ago's Notes
- This is a shortcut often called Eshta Kazaba rather than traditionally skimmed clotted cream. It is designed as a topping or filling for Middle Eastern desserts and fruit.
- Flavor the cooked cream to taste with rose water, orange blossom water, vanilla or ground mastic, or leave it plain. Because the source gives no fixed quantity, flavoring is not included as a required ingredient.
- Whisk the flour and cornstarch completely smooth before heating, then keep whisking as the mixture boils so it thickens without lumps or scorching.
- Press plastic wrap directly against the hot surface before chilling to prevent a skin from forming.
- For a looser, smoother consistency, stir well or blend briefly after the Ashta has chilled and set.
- Refrigerate well covered for up to 3 days. Ashta does not freeze well.
- The source recommends weights for best accuracy. This version has not been tested as a baked or broiled component, so use it as a chilled topping or filling unless another recipe directs otherwise.
Stir the chilled Ashta until creamy, then use it as a cool filling or topping.
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