This recipe was from Richard Bourque. It is eggless and very good
- 1 cup milk
- 1 (1/4 ounce) package unflavored gelatin
- 1 vanilla bean
- 2 cups heavy cream
- 1/2 cup sugar
1. Place 1/2 cup of the milk in a medium saucepan and sprinkle the gelatin over it; let sit for 5 minutes. Turn the heat to low and cook,k stirring, until the gelatin dissolves completely.
2. Cut the vanilla bean in half, lengthwise. Scrape out seeds; add both seeds and pod to the pot, along with the remaining milk, cream and sugar. Cook over medium heat, stirring, until steam arises from the pot. Turn off the heat, cover and let steep for 15 to 30 minutes.
3. Remove the vanilla pod and pour the mixture into six custard cups. Chill until set. Serve in the cups, or dip the cups in hot water for about 10 seconds each, then invert onto plates. Serve, the same day you make it, with berries or sauce if you like.