Method

Put 1 cup of the cream in a medium saucepan and sprinkle the gelatin over it; let sit for 5 minutes.  Turn the heat to low and cook, stirring, until the gelatin dissolves completely, 3 to 5 minutes.

Cut the vanilla bean in half lengthwise.  Scrape out the seeds with a sharp knife; add both seeds and pod to the pot, along with the sugar and the remaining cream.  Cook over medium heat, stirring, just until steam rises from the pot, 3 to 5 minutes.  Turn off the heat, cover, and let steep for 15 to 30 minutes.  (If you're using vanilla extract, add the cream and sugar to the gelatin mixture and heat gently, stirring, just until the sugar dissolves; add the vanilla and proceed.)

Remove the vanilla pod and pour the mixture into 4 large or 6 small custard cups.  Chill until set, about 4 hours.  Serve in the cups or dip the cups in hot water for about 10 seconds each, then invert onto plates.  Serve within 24 hours.

Serves: 4 to 6

Reprinted with permission from ©Doubleday B. Publishing, Completely Revised Tenth Anniversary Edition - How to Cook Everything, by Mark Bittman, published by John Wiley & Sons   click for book review

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