The continuation of my series on food photography for The Creative Mama will be posted a little later on this week with an exploration into my ridiculously simple but highly effective photo editing strategy…but I thought I would share the recipe that I used to illustrate the post: Ginger Vanilla Bean Curd.
This recipe is one I worked on after becoming thoroughly addicted to my friend Kelly’s 6 minute microwave lemon curd. When it takes just 6 minutes to throw together, the stuff just can’t be denied.
And then I tried this banana curd, made the old fashioned way, and had a revelation: you can make curd out of just about anything.
This revelation also spawned a variety of other revelations, including: I read too many food blogs, and, when it comes to curd, I may have obsessive traits.
Yes, I’ve gone and done the Pinterest thing and made this recipe into a too-cute-for-words infographic. It may even fool you into believing that I’m into, like, fonts, and colour schemes. I assure you I’m not, despite the silent urgings of what’s hip on the Internet right now.
So there you have it: take six minutes out of your day and give this a try. Try the lemon curd too. Maybe even make up your own flavour. Enjoy!
- 3 eggs
- 1 cup sugar
- 1/2 cup ginger juice (I juiced a ~5" chunk in my juicer)
- 1/4 cup butter, broken into small chunks
- 1 vanilla bean, halved and scraped of its seeds
- Whisk eggs and sugar vigorously in a microwaveable bowl until smooth and silky. Stir in the ginger juice, vanilla bean seeds, and butter.
- Microwave the mixture for one minute on high. Stir. Continue to microwave, one minute at a time, for 5-6 minutes, stirring in between heatings, until the mixture has thickened to the consistency of pudding.
- Allow to cool and pour into an air-tight container such as a mason jar. Refrigerate.