Make creamy and rich ashta (Lebanese clotted cream) with a handful of ingredients. It is perfect to enjoy on its own or use as a topping or filling for Middle Eastern pastries and desserts!
In a large saucepan, bring 4.5 cups of milk to just below a boil over medium heat, stirring occasionally.
Remove the pan from the heat. Add the vinegar. Stir gently but continuously with a spatula as the milk clots and forms curds.
Scoop the curds from the milk and transfer them to a sieve to strain any excess liquid. Then set aside to cool.
Step 2: Prepare the creamy mixture
In a small saucepan, add ½ cup of milk with the cornstarch and mix until lump-free. Add the remainder of the milk, the sugar, and the heavy cream.Heat over medium, constantly stirring (with a whisk or spatula), until the mixture begins to thicken.
Set the mixture aside to cool for several minutes. Gently mix in the curds, rose water, and orange blossom. Stir to incorporate.
Transfer the mixture to an airtight container (or bowl covered in plastic wrap) and chill in the fridge for at least 2 hours (or overnight) before using.Mix before serving.
Notes
Make ahead: I like to leave the ashta cream to chill in the fridge overnight (which doubles as extra time for the flavors to meld more). For that reason, I recommend making it a night before.Store: Once prepared, store it in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing it, so aim to use it all within that time.Check the blog post for serving suggestions!