3 gelatine leaves ( or 1 tablespoon gelatine powder. Sprinkle the gelatin over 6 tablespoons cold water in a medium-sized bowl and let stand 5 to 10 minutes. )
1 cup whole milk
1 cup double cream
1 tsp pure vanilla extract or beans of one vanilla pod
2 tbsp granulated sugar
Soak the gelatine leaves in a little cold water until the leaves are soft.
In a saucepan set over medium heat bring milk, cream, vanilla extract and sugar to a simmer.
Take the pan off heat. Squeeze the water out of the gelatine leaves and add it to the cream mixture while it is still warm. Mix until the gelatine is dissolved.
Pour into ramekins or any other lightly oiled glass/ ceramic ware and refrigerate overnight