Ovaltine Pudding with Honeyed Rice Krispies

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.