Prepare the Gelatin:

• In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5-10 minutes to bloom (soften).

Make the Custard:

• In a saucepan, combine the milk, 1/2 cup of heavy cream, and sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved, but do not let it boil.
• In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm milk mixture to the yolks while whisking continuously to temper them. This prevents the yolks from curdling.
• Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).

Add the Gelatin:

• Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and mix well. Let the custard cool to room temperature.

Whip the Cream:

• In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cooled custard mixture until fully combined. Be careful not to deflate the cream too much.

Chill:

• Pour the mixture into individual serving dishes or a large mold. Cover with plastic wrap and refrigerate for at least 4-6 hours, or until set.

Serve:

• Once set, you can serve Bavarian cream plain or topped with fresh fruit, fruit puree, or a drizzle of chocolate sauce. If using a mold, gently unmold the Bavarian cream onto a plate before serving.