date syrup and qaymar | clotted cream

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  • 1 pint (2 cups) heavy whipping cream
  • 2 1/2 tablespoons  (1 ounce) corn starch
  • A small pinch of salt
  • Serving suggestions: bread, cookies, fruit, date syrup, jam (see more options above)


  1. Add the cream, cornstarch, and salt to a quart mason jar. Shake the jar for about 30 seconds, just until there are no more lumps (but not so much that you make whipped cream). *
  2. Add the cornstarch/cream mixture to a small saucepan, turn the heat to medium, and stir constantly until the qaymar comes to a simmer and thickens (about 5 to 7 minutes). Once it starts to simmer, remove from heat.
  3. Pour into a container for storage. Cover and refrigerate for at least 2 hours (12 is ideal).
  4. Spoon into a bowl and serve.


* If you don’t have a jar handy, you can add a quarter cup of cream to the cornstarch in a bowl. Whisk them together until there are no lumps, and then slowly add the rest of the whipping cream as you continue whisking.