Food Photography 101: Editing…and Ginger Vanilla Bean Curd

Ginger Vanilla Bean Curd |

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.

Ginger Vanilla Bean Curd |

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. 

And so….

Ginger Vanilla Bean Curd |

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!

Ginger Vanilla Bean Curd
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  1. 3 eggs
  2. 1 cup sugar
  3. 1/2 cup ginger juice (I juiced a ~5" chunk in my juicer)
  4. 1/4 cup butter, broken into small chunks
  5. 1 vanilla bean, halved and scraped of its seeds
  1. Whisk eggs and sugar vigorously in a microwaveable bowl until smooth and silky. Stir in the ginger juice, vanilla bean seeds, and butter.
  2. 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.
  3. Allow to cool and pour into an air-tight container such as a mason jar. Refrigerate.
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