Easy Vanilla Pudding

A guest post by 10-year-old Abby:

Unlike most people, lunch and breakfast is not when I really feel a need to eat desperately. The part of the day when I am ready to feast is after school. I know that sounds weird, but it is 100% true. (You can ask my mom). After school is when I like to have a big bowl of pasta, leftover chicken pot pie, or even a slice of pizza. The best after school snacks are by far when my mom has been testing a recipe during the day, and is using me as her little tester. She likes this testing system and so do I. :) An example was a nice bowl of vanilla pudding sitting at the table waiting for me recently. I had never tried vanilla pudding before (trust me, I had DEFINITELY tried chocolate pudding and loved it) but it was soooooooooo good!!! It might have been even better than chocolate pudding if you can imagine. (!) I highly recommend this recipe, but there is only one catch. If you make a batch, eat it quickly because, trust me, if other people discover the pudding it will be gone in less than a second. That means you, Phoebe!!

-Abby ♥

And now for the boring part:

Easy Vanilla Pudding Based on a recipe my mom edited at Real Simple.

1/2 cup sugar 3 tablespoons cornstarch 2 cups whole milk 2 egg yolks 2 tablespoons unsalted butter 1 teaspoon vanilla extract pinch salt

Whisk together the sugar, cornstarch, and salt in a saucepan. Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over low heat, stirring with a wooden spoon until thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla. Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal. Refrigerate until well chilled, about 1 hour, or less if your after-schooler is starving.