Easy Homemade Ashta (Middle Eastern Clotted Cream)

Step 1

In a medium saucepan, off the heat, whisk together the whipping cream, milk, flour, cornstarch and sugar, until well combined and the flour and cornstarch have dissolved completely without any visible lumps.

Step 2

Set the saucepan over medium-high heat and cook, whisking constantly until the mixture forms large bubbles over the surface and reaches a full boil. Continue to cook for about 30 more seconds, until the mixture becomes very thicken. Add in any flavoring of your choice or leave plain.

Step 3

Pour into a bowl and press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 1 hours or up to 3 days.

Step 4

Stir with a spoon to loosen up before using. If you prefer a looser consistency, give it a quick whiz in the blender until smooth.

Step 5

Asha will keep in the fridge, well-covered for up to 3 days. It does not freeze well.