Ashta Cream Cups: A Home-Style Recipe
Sweets · Makes 6 cups · Published October 22, 2026
This quick milk-and-cream pudding is an accessible ashta-style dessert, not traditional clotted ashta. Chill it thoroughly for a spoonable finish.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup cornstarch
- 3 tbsp sugar
- 1 tsp orange blossom water
- 3 tbsp chopped pistachios
Method
- Whisk cornstarch and sugar into cold milk until completely smooth, then add cream.
- Cook over medium heat, stirring continuously, until the mixture bubbles and thickens. Continue stirring for 1 minute.
- Remove from heat, add blossom water and divide into six heatproof cups. Let cool briefly, then refrigerate within 2 hours.
- Chill at least 3 hours. Add pistachios immediately before serving so they retain crunch.
A better result
Whisk into the corners of the pan, where thickened milk can catch. Start with cold liquid to prevent starch lumps.
Serve it together
Serve chilled cups after mazza, with a small baklava piece. Prepared ashta cups reduce last-minute dessert work.
Prefer it ready to serve?
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