Top 3 Arabic Dessert Filling Cream

 

 

The cream is used as stuffing for many Arab Desserts such as kunafa or Basbousa, and it is also used to decorate with Zainab’s fingers or zalabia.

 

In this post, I will share with you the 3 best Arabic Dessert Filling Cream Recipes

Original Arabic Cream.

 

INGREDIENTS

 

1. 4 liters milk
2. 9 tablespoons vinegar
3. 60 grams starch
4. 60 grams flour
5. 1 teaspoon vanilla

INSTRUCTIONS

 

1. In a saucepan, put 3 liters of milk and heat it
2. Before the milk starts to boil, add 9 tablespoons of white vinegar, and stir for one time only
3. Using a food strainer, drain the milk from the water
4. Leave the milk to drain completely from the water
5. In a cooking pot, add a liter of milk, then 3 tablespoons of starch, 3 tablespoons of sugar and 3 tablespoons of flour.
6. Stir the mixture well before heating it
7. After the mixture is melted, heat it on medium heat, then add a teaspoon of vanilla
   • After about 5 minutes, remove the mixture from the stove and leave it to cool
8. Add the milk and starch mixture to the milk mixture and stir well
9. Cover the mixture with a wrap and put it in the fridge (the wrap should be flush with the surface of the cream)

 

 

 

 

2. Arabic Flour Cream

 

INGREDIENTS

  

1. half liter milk
2. 30 grams starch
3. 30 grams flour
4. 5 grams vanilla
5. 20 grams butter
6. 45 grams sugar

INSTRUCTIONS

 

1. In a pot on the fire, put half a liter of milk, sugar, flour, starch and vanilla, and stir them well without heating
2. When the starch and flour are gone, heat the mixture, stirring constantly, and when it begins to thicken, turn off the heat
3. Add a spoonful of butter, stir well, and then let it cool
4. Final look when cool

 

3. Arabic Creamy Cream.

INGREDIENTS

  

1. 2 cups milk (400 ml)
2. 1 cup liquid whipping cream (200 ml)
3. 40 grams starch
4. 40 grams flour
5. 1 teaspoon vanilla
6. 30 grams sugar

INSTRUCTIONS

 

1. In a saucepan, put two cups of milk, sugar, vanilla, starch, flour and whipping cream

• Stir them well before heating

1. When the flour has melted, heat the mixture, stirring constantly, and when it begins to thicken, turn off the heat
2. Put it on a plate and store it in the fridge
3. the final form

 

Note: All types of the previous cream can be kept in the refrigerator for a week in an airtight container