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Ovaltine Pudding With Honeyed Rice Krispies

This recipe creates a luxurious Ovaltine and bittersweet chocolate pudding, enhanced with a hint of vanilla. It's served chilled and topped with a delightful contrasting texture of crunchy, honey-butter glazed Rice Krispies, making for an elegant yet comforting dessert.
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Servings: 8 people
Course: Snack
Cuisine: british
Calories: 5353.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2¼- oz. packages unflavored powdered gelatin
  • 1 cup milk
  • 3 cups heavy cream
  • ¾ cup Ovaltine powder
  • 1 vanilla bean split and seeds scraped and reserved
  • 10 oz. bittersweet chocolate finely chopped
  • ½ tsp. kosher salt
  • ¼ cup sugar
  • 3 tbsp. honey
  • 3 tbsp. unsalted butter
  • 1¾ cups crisped rice cereal such as Rice Krispies
  • Whipped cream for serving

Equipment

  • 1 Medium Saucepan For heating milk, cream, and dissolving gelatin
  • 1 Whisk For combining ingredients smoothly
  • 1 Mixing Bowls For preparing the pudding mixture and the crispy topping
  • 1 Small Saucepan or Skillet For making the honeyed Rice Krispies
  • 8 Serving Ramekins or Glasses For individual pudding portions

Method
 

  1. In a small bowl, sprinkle the unflavored powdered gelatin over 1 cup of milk and let it sit for 5-10 minutes to bloom.
  2. In a medium saucepan, combine the heavy cream, Ovaltine powder, vanilla bean (split with seeds scraped and added), and kosher salt. Heat over medium heat, stirring occasionally, until just simmering and the Ovaltine is dissolved. Remove the vanilla pod.
  3. Add the bloomed gelatin mixture to the warm cream mixture, whisking constantly until the gelatin is fully dissolved and no lumps remain.
  4. Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate, let it sit for a minute, then whisk gently from the center outwards until the chocolate is fully melted and the mixture is smooth and glossy.
  5. Pour the pudding mixture into individual serving ramekins or glasses. Chill in the refrigerator for at least 4 hours, or preferably overnight, until set.
  6. In a small saucepan, combine the sugar, honey, and unsalted butter. Cook over medium heat, stirring until the butter is melted and the mixture comes to a gentle boil.
  7. Remove from heat, add the crisped rice cereal, and stir quickly to coat evenly. Spread the coated cereal onto a piece of parchment paper to cool and crisp up.
  8. Once the pudding is set and the honeyed Rice Krispies are cooled and crunchy, top each pudding with a generous spoonful of the cereal mixture.
  9. Serve immediately, optionally with a dollop of whipped cream.

Notes

1. Ensure gelatin is fully bloomed in cold milk before heating to prevent lumps. Gently heat the cream and milk mixture; avoid boiling, which can degrade the gelatin's setting power. 2. When incorporating the melted chocolate, pour the warm cream mixture slowly into the chocolate, whisking continuously. This emulsifies the mixture and results in a smooth, glossy pudding. 3. The vanilla bean adds a subtle depth; scrape the seeds thoroughly and simmer the pod in the cream for maximum flavor extraction before removing. 4. For the Rice Krispies, cook the honey and butter until just bubbly, then quickly toss with the cereal. Spread immediately to cool and prevent sticking. Add the topping just before serving to maintain its crunch against the creamy pudding.