Ashta Cream is a creamy and rich Middle Eastern delicacy that serves as a versatile base for many desserts. Made with milk, cream, and a touch of rose water, it has a luxurious texture and a delicate floral flavor. This traditional cream is simple to prepare and can be used as a filling, topping, or even enjoyed on its own with fresh fruits or nuts.
Whether you’re making baklava, kanafeh, or a refreshing fruit parfait, Ashta adds a touch of elegance and indulgence to your creations. It’s easy to make at home with just a few basic ingredients.
Why This Recipe Works
This recipe works because it balances simplicity and elegance. The combination of milk and cream creates a rich, velvety texture, while cornstarch thickens it to perfection. The rose water adds a light, floral note that elevates the flavor without being overpowering. The result is a versatile cream that enhances both the taste and texture of any dessert.
Another reason to love this recipe is its adaptability. It’s quick to make, requiring only 20 minutes from start to finish. Plus, it pairs beautifully with a wide variety of desserts, from traditional Middle Eastern pastries to modern treats like parfaits and trifles. Whether you’re serving it at a special occasion or enjoying it as a simple treat, Ashta Cream is a crowd-pleaser that’s both delicious and easy to prepare.
Ingredients
Milk -Forms the base of the cream. Use whole milk for the creamiest texture. Substitute with almond or coconut milk for a dairy-free version.
Heavy Cream -Adds richness and a velvety texture. You can replace it with evaporated milk for a lighter option.
Cornstarch -Thickens the cream to the perfect consistency. Arrowroot powder or rice flour can work as substitutes.
Rose Water - Provides a light floral aroma and flavor. Orange blossom water can be used if rose water isn’t available.
Sugar -Sweetens the cream. You can use honey or a sugar substitute like stevia for a healthier alternative.
Tips
- Stir constantly while cooking to avoid lumps.
- Use cold milk to dissolve the cornstarch for a smoother texture.
- Adjust the amount of rose water to suit your taste preference.
- Let the cream cool completely before using it in desserts.
- Store in an airtight container in the fridge for up to 3 days.
How to Serve
Ashta Cream is a rich, creamy dessert that pairs beautifully with pastries, fruits, or as a topping. Its delicate floral flavor makes it a versatile addition to many Middle Eastern and Mediterranean sweets.
- Use it as a filling for baklava, kanafeh, or ma’amoul.
- Serve with fresh strawberries, bananas, or figs for a simple dessert.
- Layer it with crushed pistachios and honey in a glass for an elegant parfait.
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Ashta Cream
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoon cornstarch
- 4 tablespoon sugar
- 1 tablespoon rose water
- 1 tablespoon orange blossom water optional
Instructions
- In a small bowl, dissolve the cornstarch in ¼ cup of the cold milk. Set aside.
- In a saucepan, combine the remaining milk, heavy cream, and sugar. Heat over medium heat, stirring constantly, until the sugar dissolves.
- Gradually add the cornstarch mixture to the saucepan, whisking continuously to prevent lumps.
- Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency.
- Remove from heat and stir in the rose water and orange blossom water (if using).
- Pour the Ashta into a bowl and cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.
- Let it cool to room temperature, then refrigerate for at least 1 hour before serving.
Nutrition
Notes
• Use cold milk to dissolve the cornstarch for a smoother texture.
• Adjust the amount of rose water to suit your taste preference.
• Let the cream cool completely before using it in desserts.
• Store in an airtight container in the fridge for up to 3 days.
This easy ashta cream is unbelievably simple to make.