Put the split vanilla bean
in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
Remove bean and scrape out seeds, add them to the cream and discard the pod
. Sprinkle the gelatin into the milk and set aside. Whisk
and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs
. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin
Place bowl in ice bath and stir until at room temperature.
Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish