Vanilla Charlotte

Split the vanilla stick in half lengthwise and scrape out the seeds using the back of a knife. Heat the milk with the vanilla stick halves and seeds in a saucepan over medium heat until small bubbles form around the edges, about 5 minutes.

While the milk heats, whisk the egg yolks and sugar together in a large bowl until pale and thick, approximately 3 minutes of continuous whisking.

Remove the milk from heat and slowly pour it into the egg mixture while whisking constantly to temper the yolks and prevent scrambling.

Return the combined mixture to the saucepan and cook over low heat, stirring frequently with a wooden spoon until it reaches 160°F (71°C) or coats the back of the spoon, approximately 8 minutes.

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla solids. Set aside to cool to room temperature, stirring occasionally.

Sprinkle the gelatine over 3 tablespoons of cold water in a small bowl and let it bloom for 5 minutes until softened.

Gently warm the bloomed gelatine over a water bath or in the microwave in 10-second bursts until liquid, then stir it into the cooled custard until fully combined.

Pour the mixture into a charlotte mold or cylindrical serving dish and refrigerate for at least 4 hours until set, or overnight for best results.

To serve, run a warm knife around the edges of the mold and invert onto a serving plate, or serve directly from the mold if preferred.