Place the Milk in a medium size saucepan. Slice the Vanilla Bean in half, scrape the seeds and place them in the milk with the pod. Turn on low heat and bring to a simmer. Then turn off the stove, cover the saucepan and leave to infuse for 10 to 20 minutes (see note 1).

In a heat-proof bowl, whisk together the Egg Yolks and Sugar.

Slowly pour the warm milk over the egg yolk mixture while whisking. Mix until smooth then transfer the whole mixture into the saucepan.

Turn on low heat and cook for 5 to 10 minutes or until the cream has thickened (see note 2). Remove from the heat.

In a small bowl, mix together the Gelatin Powder and cold Water. When thickened into a paste, add the gelatin mixture to the warm custard. Whisk well until completely dissolved.

Transfer the custard into a large clean bowl and cover with plastic wrap touching its surface. Place in the fridge to cool down for 30 minutes to 1 hour or until it is back at room temperature and doesn't feel warm to the touch (see note 3).

Whip the Heavy / Thickened Cream in a large mixing bowl or bowl of a stand mixer until it reaches stiff peaks.

Take the custard out of the fridge and loosen it slightly with a whisk. Slowly and gently fold in the Whipped Cream in 3 or 4 times.

To use as a dessert, directly pour into serving cups or silicone mold and place in the fridge to set for at least 2 hours (note that if set in a mold, you might need to increase the quantity of gelatine).- To use as a filling for pastries, use straight away or store it in the fridge until ready to use. Loosen with a spatula or whisk before using.- To pipe or use as a cake filling, place in the fridge for about 2 hours to set before using.