Recipes

Ovaltine Pudding with Honeyed Rice Krispies

  • 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
  • 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

instruction 0

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.

instruction 1

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.

instruction 2

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

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