Ovaltine Pudding with Honeyed Rice Krispies

Name: Ovaltine Pudding with Honeyed Rice Krispies
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 (¼-oz.) packages unflavored powdered gelatin; 1 cup milk; 3 cups heavy cream; 3 ⁄ 4 cup Ovaltine powder; 1 vanilla bean, split and seeds scraped and reserved; 10 oz. bittersweet chocolate, finely chopped; 1 ⁄ 2 tsp. kosher salt; 1 ⁄ 4 cup sugar; 3 tbsp. honey; 3 tbsp. unsalted butter; 1 3 ⁄ 4 cups crisped rice cereal, such as Rice Krispies; Whipped cream, for serving

Serves
serves 8

TODD COLEMAN

Malty Ovaltine flavors these puddings from New York City chef Pichet Ong.

Ingredients

2 (¼-oz.) packages unflavored powdered gelatin
1 cup milk
3 cups heavy cream
³⁄₄ cup Ovaltine powder
1 vanilla bean, split and seeds scraped and reserved
10 oz. bittersweet chocolate, finely chopped
¹⁄₂ tsp. kosher salt
¹⁄₄ cup sugar
3 tbsp. honey
3 tbsp. unsalted butter
1 ³⁄₄ cups crisped rice cereal, such as Rice Krispies
Whipped cream, for serving

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Instructions

Step 1

In a 2-qt. saucepan, sprinkle gelatin over milk and let sit for 5 minutes. Add cream, Ovaltine, and vanilla seeds and heat over medium heat; cook, stirring often, until gelatin dissolves and mixture is warmed through. Remove from heat and stir in chocolate and ¼ tsp. salt until smooth. Pour mixture through a fine strainer into a large pitcher; then pour into eight 6-oz. serving glasses or ramekins. Cover each glass with plastic wrap and refrigerate until chilled and set, at least 2 hours or overnight.

Step 2

Meanwhile, heat sugar, honey, and butter in a 4-qt. saucepan over medium-high heat. Cook, swirling pan often, until mixture turns the color of medium-dark caramel; add remaining salt and cereal and stir to coat evenly. Transfer mixture to a greased baking sheet and spread out evenly; let cool and then break into small chunks.

Step 3

To serve, uncover each pudding and top with some of the crisped-rice mixture. Garnish with a dollop of whipped cream and serve immediately.

In a 2-qt. saucepan, sprinkle gelatin over milk and let sit for 5 minutes. Add cream, Ovaltine, and vanilla seeds and heat over medium heat; cook, stirring often, until gelatin dissolves and mixture is warmed through. Remove from heat and stir in chocolate and ¼ tsp. salt until smooth. Pour mixture through a fine strainer into a large pitcher; then pour into eight 6-oz. serving glasses or ramekins. Cover each glass with plastic wrap and refrigerate until chilled and set, at least 2 hours or overnight.
Meanwhile, heat sugar, honey, and butter in a 4-qt. saucepan over medium-high heat. Cook, swirling pan often, until mixture turns the color of medium-dark caramel; add remaining salt and cereal and stir to coat evenly. Transfer mixture to a greased baking sheet and spread out evenly; let cool and then break into small chunks.
To serve, uncover each pudding and top with some of the crisped-rice mixture. Garnish with a dollop of whipped cream and serve immediately.