Easy Creamy Ashta Recipe

This is the creamiest, dreamiest Middle Eastern-style dessert cream you can whip up in one small pot. Ashta is silky, lightly sweet, and perfumed with orange blossom and rose water—basically the filling you want for everything from flaky pastries to fruit bowls. It’s scoopable when cold, spoonable when warm, and honestly… dangerously snackable right off the stove. If you love the vibe of custard but don’t feel like babysitting eggs, this is your dessert soulmate.

My husband will “just taste it” and somehow the spoon never leaves the pot. Our little crew goes full chaos sundae-bar with this: a big puddle of ashta, strawberries that should’ve been sliced neater, a blizzard of pistachios, and a sticky trail of honey across the counter. It’s become our weeknight fancy without being remotely fussy—ten minutes of stirring, chill it if you can wait, or don’t. No judgment here.

How to Make It

Start with cold milk and your cornstarch in a bowl—whisk until it looks like melted ice cream. Into a saucepan it goes with heavy cream, sugar, and a tiny pinch of salt. Medium heat, steady whisking. It’ll look like nothing’s happening and then bam—silky thick ribbons. Keep it moving so it doesn’t scorch or go lumpy. Once it bubbles for a moment, take it off the heat and stir in the rose water and orange blossom water (start small; you can always add more). Press plastic wrap right on the surface and let it cool so it stays glossy and doesn’t grow a skin. If you want it extra plush, whisk in a spoonful of ricotta once it’s warm, not hot. If you overdid the heat and got lumps—been there—just strain it or hit it with an immersion blender. Still great.

✔Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Whole milk: The base. Cold milk + cornstarch first = no lumps. Skim works in a pinch, but it won’t be as luscious.
– Heavy cream: Gives that rich spoon-coat. Half-and-half works, just slightly less decadent.
– Cornstarch: The thickener that saves you from egg-tempering. If it gets clumpy, you probably added it to hot liquid—start it cold next time.
– Sugar: Just enough to be dessert, not frosting. Honey or maple works too—add after thickening.
– Salt: Tiny pinch. Makes the flavors pop. Don’t skip it.
– Rose water & orange blossom water: The floral heart. Add little by little so it doesn’t taste like soap; every brand varies.
– Mastic (optional): A whisper of pine-y chew-shop nostalgia. Crush a tiny piece with sugar before adding or skip entirely.
– Ricotta (optional): Fold in a spoonful once it cools slightly for an extra plush vibe. I do this when I want dessert-ricotta energy.

✔Recipe Steps

1. Whisk 2 cups cold whole milk with 3 tablespoons cornstarch until smooth.
2. Add to a saucepan with 1 cup heavy cream, 3–4 tablespoons sugar, and a pinch of salt.
3. Cook over medium heat, whisking constantly, until thick and glossy, 6–8 minutes.
4. Reduce heat and let it bubble 30–60 seconds, whisking; remove from heat.
5. Stir in 1–2 teaspoons rose water and 1–2 teaspoons orange blossom water (and a pinch of ground mastic if using).
6. Transfer to a shallow dish, press plastic wrap on the surface, chill 1–2 hours, then whisk to loosen and serve.

What to Serve It With

– A rain of chopped pistachios, a drizzle of honey, fresh berries.
– Tucked into crepes, phyllo cups, or between cake layers (oh yes).
– Spooned over figs, stuffed into atayef, or alongside warm knafeh.
– Breakfast move: dollop on toast with strawberries. Judge me if you must.

✔Tips & Mistakes

– Start cold: whisk cornstarch into cold milk first or you’ll chase lumps.
– Medium heat, not high: rush it and it’ll scorch or go grainy.
– Don’t over-flower: add rose/orange blossom a little at a time and taste.
– Too thick? Whisk in a splash of cold milk. Too thin? Simmer 1–2 more minutes or whisk in 1 teaspoon cornstarch mixed with 2 teaspoons cold milk and cook briefly.
– Cover the surface: plastic wrap touching the cream keeps it glossy, no skin.
– Salvage plan: strain or blend if lumpy—still delicious.

✔Storage Tips

Pop leftovers in an airtight container with plastic wrap pressed on the surface and refrigerate up to 4 days. It thickens more as it chills; just whisk to loosen. Cold straight from the fridge? Heavenly. Breakfast-approved over fruit or pancakes. I don’t recommend freezing—it separates and turns sad.

✔Variations and Substitutions

– Sweeteners: swap sugar for honey or maple (stir in after thickening so it stays smooth).
– Flavor: vanilla bean paste, a pinch of cardamom, or lemon zest instead of floral waters.
– Dairy tweaks: use half-and-half or 2% milk (slightly lighter). Lactose-free milk works; plant milks thicken, but the flavor changes—coconut is lovely but coconutty.
– Extra rich: whisk in 2–3 tablespoons ricotta or mascarpone once it’s warm.
– Lighter: fold in a spoon of yogurt after cooling for a tangy vibe.
– Nut-free topping alternatives: toasted coconut flakes or cacao nibs.

Frequently Asked Questions

Easy Creamy Ashta Recipe

This quick Lebanese-style ashta (clotted cream) comes together on the stovetop with milk, cream, and a touch of cornstarch. Silky and lightly scented with orange blossom and rose water—perfect for filling atayef, knefeh, or serving with fruit and pistachios.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cup whole milk
• ▢ 1 cup heavy cream
• ▢ 0.25 cup granulated sugar
• ▢ 0.25 cup cornstarch level, not heaping
• ▢ 2 tablespoon all-purpose flour helps stabilize for a creamier set
• ▢ 1 tablespoon orange blossom water
• ▢ 1 teaspoon rose water
• ▢ 0.5 teaspoon vanilla extract
• ▢ 0.125 teaspoon kosher salt
• ▢ 0.125 teaspoon ground mastic optional, finely crushed
• ▢ 0.5 cup pistachios, chopped for serving

Instructions

Preparation Steps

• In a medium saucepan off heat, whisk together the whole milk, heavy cream, sugar, and salt until the sugar dissolves.
• Ladle out 0.5 cup of the cold milk mixture into a bowl and whisk in the cornstarch and flour until perfectly smooth with no lumps.
• Return the slurry to the saucepan. Set over medium heat and cook, whisking constantly, until thick, glossy, and slowly bubbling, about 5 to 7 minutes.
• Remove from heat. Stir in orange blossom water, rose water, vanilla, and mastic (if using). Taste and adjust floral notes to preference.
• For the silkiest texture, strain through a fine-mesh sieve into a shallow dish. Press plastic wrap directly onto the surface to prevent a skin from forming.
• Let cool to room temperature, then refrigerate until cold and set. Whisk briefly before serving to loosen, then top with chopped pistachios.

Notes

Chilling time is not included in the total time. For a thicker filling, add an extra 0.5 tablespoon cornstarch; for a softer spoonable cream, reduce cornstarch slightly. Adjust floral waters to taste—start light if you’re sensitive to their aroma. Serve with fruit, drizzle of simple syrup, or use to fill atayef and pastries.