nonstick vegetable cooking spray (for ramekins or custard cups)
1 tablespoon milk (do not use low-fat or nonfat)
13 cup milk (do not use low-fat or nonfat)
1 14 teaspoons unflavored gelatin
1 34 cups whipping cream
12 vanilla bean, split lengthwise
Spray four 3/4-cup ramekins or custard cups with vegetable oil spray. Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over medium heat, stirring often. Remove from heat. Add gelatin mixture and stir until melted. Strain mixture into large glass measuring cup. (see note). Chill until cold, about 2 hours. Pour into ramekins or custard cups, cover and chill overnight. Run small sharp knife around sides of cups to loosen custards. Invert custards onto plates. Serve with sauce. Note: Don't skip the "straining" step as it removes any bits of undesolved gelatin and insures a nice smooth dessert.