How to Make "Ashta Kadaba" (Homemade Cream Filling)
Ashta Kadaba is a beloved homemade cream filling that adds indulgence to traditional Egyptian desserts. Its rich, velvety texture and delicate floral and musky notes make it the perfect filling for classic Ramadan treats like Atayef, Basbousa, and Kunafeh, delivering a comforting and revitalizing bite.
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Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 2-4 mastic resins
- ¼ cup cream cheese
- 1 teaspoon rose water
Instructions
- In a medium saucepan, add all the ingredients except the rose water and whisk until all the ingredients are well incorporated and the mixture is Lump free. Use a hand blender for an easier and faster job.
- Whisk in crushed mastic and cream cheese until mastic is melted and mixture is smooth. Increase heat to medium and, stirring constantly, bring mixture to a boil. Boil until mixture reaches a thick, custard-like consistency, about 2 minutes. Stir in rose water and remove from the heat.
- Transfer ashta to a bowl, place plastic wrap directly on the surface (this prevents a skin from forming), and set aside to cool completely, about 1 hour.
- Keep it in the fridge for at least 1 hour before using.
- Store it in an airtight container for 1 week in the fridge.
Nermine's Notes
Nermine's Note
- Use high-quality dairy: Whole milk and heavy cream yield the creamiest texture.
- Whisk continuously: To prevent lumps and ensure a silky finish, keep stirring while cooking.
- Control the heat: Cooking over medium heat prevents scorching and curdling.
- Customize flavors: Swap rose water with orange blossom water for a different floral note.
- Make ahead: Store in an airtight container in the fridge for up to 3 days.
- Use Mastic resin: Mastic is a prized ingredient in Mediterranean and Middle Eastern cuisine, imparts a subtle piney flavor into your cream,