Ovaltine Pudding with Honeyed Rice Krispies

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

Ovaltine Pudding with Honeyed Rice Krispies
Malty Ovaltine flavors these puddings from New York City chef Pichet Ong.
Yield: serves 8

Ingredients

  • 2 (¼-oz.) packages unflavored powdered gelatin
  • 1 cup milk
  • 3 cups heavy cream
  • 34 cup Ovaltine powder
  • 1 vanilla bean, split and seeds scraped and reserved
  • 10 oz. bittersweet chocolate, finely chopped
  • 12 tsp. kosher salt
  • 14 cup sugar
  • 3 tbsp. honey
  • 3 tbsp. unsalted butter
  • 1 34 cups crisped rice cereal, such as Rice Krispies
  • Whipped cream, for serving

Instructions

  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.