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 [1], 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 [2] 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.