Sprinkle the powdered gelatin over 2 tablespoons of cold water in a small bowl, allowing it to sit undisturbed for about 5 minutes.

While the gelatin blooms, take a sharp knife and split the vanilla bean lengthwise. Scrape out the tiny seeds.

In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Add the scraped vanilla seeds and split pod. Heat over medium heat.

Remove from heat, discard the split vanilla pod, and add bloomed gelatin to the warm cream. Whisk thoroughly.

Strain the creamy mixture through a fine mesh sieve into a jug.

Lightly oil your ramekins and pour the mixture in, filling them about ¾ full.

Cover each ramekin with plastic wrap and chill for a minimum of 4 hours.

To unmold, dip the ramekins into warm water for about 10 seconds. Invert onto plates and garnish.