overhead photo of a gray background with two plates on top one filled with orange half moon shaped sweet pancakes and the next with cream colored small pancakes stuffed with cream and garnished with green pistachio

Clotted cream

This cream is used with the Atayef dough that is not fried. It has hints of rose water and a creamy consistency

Author nadia hubbi


  • 2 cups or 16 oz heavy cream
  • 3 tbs corn starch
  • 2 tbs sugar
  • 1 tbs rose water *optional


  1. Off heat mix heavy cream and corn starch until no more lumps exist *about 2-5 mins
  2. Once all lumps are removed put over medium heat and add sugar until cream is thick and creamy
  3. Add rose water if desired at the end
  4. Remove from heat and let it cool down for 10 minutes or so
  5. Put in the fridge for an hour until it all holds