Warm the Milk and Vanilla
In a small saucepan, heat the milk over medium heat. If you’re using a vanilla bean, split it open and scrape out the seeds. Add both seeds and pod to the milk. Heat until it begins to steam, not boil. Remove from heat and let it steep for 10 minutes. Remove the vanilla pod if used.

Whisk Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and slightly thickened.

Temper the Eggs
Slowly pour the warm milk into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.

Cook the Custard
Cook the mixture over low heat, stirring gently with a wooden spoon or spatula. Continue until it thickens slightly and coats the back of the spoon. Do not let it boil. Remove from heat.

Bloom the Gelatin
While the custard is still warm, sprinkle the powdered gelatin over cold water in a small bowl. Let it sit for 5 minutes to bloom, then stir it into the warm custard until fully dissolved. Allow the mixture to cool to room temperature.

Whip the Cream
In a clean, chilled bowl, whip the heavy cream until soft peaks form.

Fold and Chill
Gently fold the whipped cream into the cooled custard mixture using a spatula. Be careful not to deflate the mixture. Pour into molds or serving glasses and refrigerate for at least 4 hours, or until set.

Serve and Enjoy
Once set, unmold or serve straight from the glasses. Add fresh berries or a drizzle of fruit sauce for a beautiful finish.