1. Sprinkle gelatin over cold water in a small bowl and let it bloom for 5–10 minutes.

2. Heat milk in a medium saucepan until steaming, not boiling.

3. Whisk egg yolks and sugar in a bowl until pale and slightly thickened.

4. Temper the yolks by slowly adding a bit of hot milk while whisking, then return the mixture to the saucepan.

5. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

6. Remove from heat and stir in the bloomed gelatin until fully dissolved.

7. Strain the custard through a fine mesh strainer into a clean bowl and stir in vanilla extract.

8. Let the custard cool at room temperature for 20–30 minutes, stirring occasionally.

9. Whip the chilled heavy cream to soft peaks using a mixer.

10. Gently fold the whipped cream into the cooled custard using a rubber spatula.

11. Spoon the mixture into serving glasses or molds and refrigerate for at least 4 hours to set.

12. Serve as is or with toppings like fruit, compote, or use as a cake or pastry filling.