Bayrisch creme

Instructions

1. Bloom the gelatin by sprinkling it over 50 milliliters of cold water and let it sit for 5-10 minutes.
2. In a saucepan, combine the whole milk, heavy cream, and sugar. Add the vanilla bean seeds and pod.
3. Heat the mixture over medium heat until it is hot but not boiling, stirring occasionally to dissolve the sugar.
4. In a separate bowl, whisk the egg yolks until smooth.
5. Gradually pour the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
7. Remove from heat and stir in the bloomed gelatin until fully dissolved.
8. Strain the mixture through a fine sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
9. Let the mixture cool to room temperature, then pour it into serving dishes or molds.
10. Chill in the refrigerator for at least 4 hours or until set.