Bloom the gelatin:
Sprinkle powdered gelatin over 3 tablespoons cold water. Let sit for 5–7 minutes until softened.

Heat the cream mixture:
Add heavy cream, whole milk, and sugar to a saucepan. Warm over medium heat, stirring often, until hot but not boiling.

Add the vanilla:
Stir in vanilla extract. If using a vanilla bean, heat with the pod and remove it before adding the gelatin.

Dissolve the gelatin:
Remove the pot from heat. Whisk in the bloomed gelatin until fully dissolved and smooth.

Strain the mixture:
Pour through a fine-mesh sieve for extra silkiness.

Fill the molds:
Divide the mixture into ramekins, glasses, or silicone molds.

Chill:
Let cool for 20 minutes, then refrigerate for at least 4 hours or overnight.

Serve:
Unmold by dipping the bottom in warm water, or serve directly in glasses with your favorite toppings.