Cut the vanilla bean in half and scrape out the seeds. Put the seeds into the sugar in a bowl, then put the empty pod into milk in a small pan to infuse.

Put 1 tbsp of water and gelatin in a small bowl, soak it for at least 15 min.

Mix egg yolks and the sugar with the vanilla seeds, whisk it until incorporated.

Add corn flour and mix it.

Heat up the milk with vanilla pod, remove it from the heat before boiling.

Add hot milk into the egg mixture little by little, stir to combine.

Pour back into the pan and heat it up again.

Keep mixing with a spatula, make sure the temperature reaches 180℉/82℃ but do not go over/exceed this temperature.

Remove it from the heat and strain it into a bowl. Chill it by setting it on top of another bowl filled with ice.

Whip whipping cream until there are soft peaks.

When the egg mixture becomes cold and thickened, mix and combine with whipping cream.

Pour it into your favorite glasses, chill them in the fridge at least 2 hours.