Learn how to make ashta, a delicious Middle Eastern cream perfect for stuffing into pastries, layering on desserts, or serving as a standalone delight. This homemade Ashta cream elevates any dessert with its signature taste and creamy consistency.
Ingredients:
▢2½ cups whole milk
▢½ cup heavy whippig cream
▢2 tbsp cornstarch
▢¼ cup flour
▢orange blossom water, or vanillia
Intructions:
In a medium-sized saucepan, add the whole milk, heavy cream, cornstarch, and flour. Whisk until smooth and no lumps remain.
Place the saucepan over medium-high heat. Stir continuously to prevent the cream from sticking to the pan and forming lumps. Bring the mixture to a gentle boil, and continue cooking for 1 minute after it begins to thicken. You should notice a pudding-like texture forming as it heats.
Once it’s thickened, remove the saucepan from heat and add either vanilla extract or a few drops of orange blossom water for a more traditional flavor. Stir until fully incorporated.
Transfer the Ashta to a bowl and cover it with plastic wrap, pressing the wrap directly onto the cream to prevent a skin from forming. Allow it to cool completely, then refrigerate for at least 1 hour before using. Keep ashta in an airtight container and refrigerate for up to 5 days.