Sprinkle the gelatin over ¼ cup of cold skim milk in a small bowl. Let it sit for 5 minutes until it softens.

In a saucepan over medium heat, combine heavy cream, remaining milk, and sugar. Stir until the sugar dissolves and the mixture is just steaming—do not let it boil.

Remove from heat and whisk in the softened gelatin until fully melted and smooth.

Stir in vanilla extract for that classic, aromatic flavor.

Divide the mixture evenly among six lightly oiled ramekins or molds.

Refrigerate for at least 4 hours, or until set. For a quick release, dip the bottoms of the ramekins in warm water before inverting onto plates.