1. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.

2. In a saucepan, heat milk over medium heat until steaming, but not boiling.

3. In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened.

4. Slowly pour warm milk into the yolk mixture while whisking to temper.

5. Return the mixture to the saucepan and cook over low heat, stirring until it thickens.

6. Remove from heat and stir in bloomed gelatin and vanilla until dissolved.

7. Strain the mixture into a clean bowl and cool to room temperature.

8. Refrigerate until slightly thickened, not fully set.

9. Whip heavy cream to soft peaks in a chilled bowl.

10. Gently fold whipped cream into the chilled custard until smooth.

11. Spoon or pipe into serving dishes or molds and refrigerate at least 4 hours.

12. Serve chilled with desired toppings like berries or chocolate.