Cream Filling (kashta)

Submitted by: FoodMan

Keywords: Dessert, Lebanese, Middle Eastern, eGCI

Kashta is one of two basic dessert fillings used in many Middle Eastern desserts, the other being a nut filling. It is normally made from the cream that floats on top of whole cream milk when simmered. I have never managed to make the real Kashta. In Lebanon one would buy already made Kashta from pastry shops or buy the canned clotted cream variety (which I am not too crazy about). This recipe gives excellent and tasty results every time and is the best substitute for the real thing.

2	c	Heavy Cream
4	T	Corn Starch
1	tsp	Rosewater
2	tsp	Orange Blossom Water

In a sauce pan whisk the corn starch and 1/2 cup of the cream to make a smooth slurry. Add the rest of the cream and keep on whisking to combine. Bring the cream mixture to a gentle simmer whisking constantly to avoid clumps until it gets nice and thick, like a loose pudding. Add the rosewater and orange blossom water. Let cool before using.

Date	User	Comment
Fri 10/03/03 12:35:27	Marlene	Initial entry of recipe.