Ingredients

1 vanilla bean
1 1/4 cups heavy cream
1 tablespoon powdered gelatin
3 tablespoons milk
1/4 cup sugar
5 egg yolks
1 1/4 cups whipped cream
6 sliced strawberries

Directions

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 the sugar 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 mixture.

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 with strawberries.