Ovaltine Pudding with Honeyed Rice Krispies

by0| PUBLISHED Sep 17, 2014 2:00 PM
Ovaltine Pudding with Honeyed Rice Krispies
_ John Sundstrom, Lark and Licorous, Seattle_ “I call it malted milk with terroir, because of its unique mineral flavor” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items ». Todd Coleman

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

Yield: serves 8


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


  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.
  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.
  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.