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Homemade Ashta Cream Recipe

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4.4 from 81 reviews

  • Author: Ava
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings (approximately 4 cups)

Description

Ashta is a delicate and creamy Middle Eastern clotted cream dessert known for its smooth, custard-like texture and subtle floral notes from orange blossom water. This recipe involves curdling whole milk to create fresh milk curds, which are then combined with a thickened, sweetened milk cream to form a luscious, velvety custard perfect for serving chilled or as a base for many desserts.

Ingredients

Milk Curds

  • 3 cups whole milk
  • 3 tablespoons vinegar

Ashta Cream

  • 4 cups whole milk
  • ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • 2 tablespoons granulated sugar
  • 1 tablespoon orange blossom water

Instructions

  1. Make the milk curds: In a medium saucepan over high heat, bring 3 cups of whole milk to a rolling boil and allow it to boil for 2 minutes. Then add 3 tablespoons of vinegar, stirring frequently until the milk begins to curdle and separate, about 2 more minutes. Remove from heat but continue stirring to help separate the curds from the whey.
  2. Strain the curds: Place a large strainer over a bowl to catch the whey. Using a slotted spoon, carefully remove the clotted cream (milk curds) from the surface and transfer it to the strainer. Continue scooping out the curds until mostly yellow liquid remains in the saucepan. Allow the curds to cool to room temperature.
  3. Prepare the Ashta cream base: Rinse and clean the saucepan. Combine 4 cups of whole milk, ¼ cup all-purpose flour, ¼ cup cornstarch, and 2 tablespoons granulated sugar in the pan, stirring well to eliminate lumps before applying heat.
  4. Cook the custard: Place the saucepan over medium-high heat and whisk constantly as the mixture heats. Cook until it boils and thickens to a custard-like consistency, approximately 5 minutes. Remove from heat and stir in 1 tablespoon orange blossom water. Let it cool for 10 minutes.
  5. Combine curds and cream: Transfer the cooled milk curds and the ashta cream into a high-speed blender. Blend until smooth and uniformly combined, producing a silky custard.
  6. Chill and serve: Pour the blended ashta into a large shallow dish. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 1 hour until cold. Serve chilled as desired. This recipe yields about 4 cups of ashta, enough for 12 servings.

Notes

  • Use whole milk for the best creamy texture and rich flavor.
  • Orange blossom water adds traditional floral aroma but can be substituted with rose water if unavailable.
  • Ensure constant whisking when cooking the custard base to prevent lumps and burning.
  • The clotted cream can be used as a base for various Middle Eastern desserts like knafeh or served with honey and nuts.
  • Keep the plastic wrap pressed on the surface while chilling to avoid skin formation and ensure smooth texture.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Middle Eastern

Find it online: https://quickandsweetrecipes.com/homemade-ashta-cream-recipe/