Cut with a sharp knife the vanilla bean open over the length and with the back of the knife remove the black vanilla caviar. Reserve
Pour around 1/4 cup cold water in a deep plate and immerse the gelatine sheets one by one in the water and let stand for 5 minutes
In a large mixing bowl mix the egg yolks and the sugar with a whisk until creamy and pale yellow
Use the microwave or a saucepan to heat almost 1 cup of milk until the milk is warm to the touch. The rest of the milk we will use later
Slowly add the milk to the egg yolk-sugar mixture, whisking constantly
Pour the entire mixture in a sauce pan and heat au bain marie the mixture, stirring constantly. Also here do not leave the pan unattended and keep stirring to prevent that the mixture burns on the bottom or sides. The mixture will become thicker and small bubbles may form on the edges. And if you like to measure, the temperature should be 160 F (71 C)
At that time, add the bloomed gelatin-water mixture and remove from the heat.
Add the remaining cold milk, the cold cream and the vanilla caviar and whisk together. This will help to cool down the mixture
Divide the custard evenly over the ramekins or bowl and thus poor on top of the thickened caramel sauce
Cover with plastic wrap and refrigerate for up to 3 days. The caramel layer will become thinner, due to the moisture from the custard layer
Before serving, run a small knife or toothpick around the edge of each bowl to loosen the custard. Then quickly invert each bowl on a plate.