1 tablespoon (15 ml) gelatin

1/4 cup (60 ml) cold water

1 1/2 cups (375 ml) hot milk

4 egg yolks

1/2 cup (125 ml) sugar

1 vanilla bean

1 cup (250 ml) 35% cream, whipped

Pour the water into a small bowl. Sprinkle on the gelatin and let soften for 5 minutes. Set aside.

With the tip of a knife, split the vanilla bean lengthwise. Scrape out the seeds.

In a saucepan , off the heat, whisk the sugar and egg yolks until smooth. Slowly add the hot milk, whisking constantly. Add the vanilla seeds and pod. Cook over low heat, stirring constantly with a wooden spoon and scraping the bottom and corners of the saucepan, until the mixture thickens enough to coat the back of the spoon, about 15 minutes.

Add the gelatin and stir until completely dissolved. Let cool partially. Refrigerate until cool.

With a whisk, gently fold the whipped cream into the vanilla mixture and stir until smooth.

Spoon the Bavarian cream mixture into eight 250-ml (1-cup) mason jars (approximately 125 ml/1/2 cup per jar). Cover and refrigerate until firm, about 3 hours.

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