Technical Stages :

• Prepare some caramel.
• Soak the gelatin in a bowl with cold water.
• Bring the milk to a boiling point with the caramel and spliced vanilla.
• Whisk the egg yolks with the sugar until pale and foamy. Pour the caramel milk on the eggs and cook à la nappe. Add the softened and drained gelatin and cool the mix down to approximately 20°C or 68°F.
• Whip up the cold whipping cream and combine it gradually with the cold mix.
• Mold into individual circles or ramequins dishes.
• Keep refrigerated for a few hours before serving.
• Decoration of your choice.