My childhood in a dessert: Ovaltine & Rice Krispies

24 May

Growing up in Vancouver as a child of immigrants in the 80’s, it wasn’t easy to assimilate into the Western culture and still have to struggle to maintain my Chinese heritage. I didn’t have Saturday morning cartoons because I had Chinese school, had thick glasses from grade 4 onwards and I wanted to bring a ham and cheese sandwich to lunch because the other kids would make fun of me that I was eating worms, when it was really chow mein.

Times have changed, of course… kids don’t have to struggle with their cultural identity as much anymore and I’m sure there’s a “Chinese Day” in high school cafeterias with chow mein, spring rolls and all.

So when I saw this recipe it brought me back. Back to the good old days of comfort food, homemade sweets and I smile thinking that this is symbolic of my childhood growing up… Ovaltine and Rice Krispies….

Ovaltine Pudding with Honeyed Rice Krispies

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

SERVES 8

  • 2 1/4-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 1/4 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.

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One Response to “My childhood in a dessert: Ovaltine & Rice Krispies”

  1. Melody Fury // GourmetFury.com August 27, 2011 at 3:45 PM #

    Oh I absolutely adore this! Somehow, I got stuck w/ a pb sandwich everyday in school. Lucky you, you had chow mein :\

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