This easy homemade ashta cream is a staple when it comes to Middle Eastern desserts. Have it with honey and bread, on top of fruit cocktails, as a pastry filling, in aish el saraya, qatayef, or mafroukeh.
Add the milk, cream, flour, and cornstarch in a small pot.
Whisk together the milk, cream, flour, and cornstarch. Don't heat it up yet. Make sure the flour and cornstarch have completely dissolved before you turn on your stove.
Turn the stove on medium-high heat, whisking constantly until your ashta cream thickens and comes to a full boil. Keep whisking for about a minute more, until the mixture becomes very thick.
At this point, you can add any liquid flavorings you like. If using powdered flavoring like cocoa powder, add it in with the flour and cornstarch in the previous step.
Add a layer of plastic wrap on top of the ashta cream so that it doesn't form a film on top. Bring it to room temperature then let it set in the fridge for an hour.