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