Bloom the gelatin: Add 1/4 cup of the cold milk to a small bowl. Sprinkle the gelatin evenly over the surface. Let it stand 5–10 minutes until spongy and absorbed. This step prevents lumps and ensures a smooth set.

Warm the dairy: In a saucepan, combine the remaining milk, heavy cream, sugar, and a pinch of salt. If using a vanilla bean, split it and scrape the seeds into the pot, then add the pod. Heat over medium, stirring, until the sugar dissolves and the mixture is steaming, about 5–7 minutes. Do not boil.

Melt in the gelatin: Remove the saucepan from heat. Add the bloomed gelatin and whisk gently until completely dissolved. If using vanilla extract instead of a bean, stir it in now.

Strain for smoothness: Pour the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This catches any undissolved bits or bean pod and ensures a silky texture.

Pour into molds: Divide the mixture among six small ramekins, glasses, or silicone molds. Leave a little headspace for toppings later.

Chill to set: Let them cool on the counter for 10–15 minutes, then cover and refrigerate for at least 4 hours, preferably overnight. They should have a delicate wobble when set.

Unmold (optional): To release from ramekins, dip the bottoms briefly in warm water, then run a thin knife around the edge and invert onto a plate. If serving in glasses, simply add toppings and serve as is.

Garnish and serve: Top with fresh berries, a fruit coulis, a drizzle of honey, or a spoonful of salted caramel. Serve cold.