2 cups milk
2 cups heavy cream
1 vanilla bean
2/3 cup sugar
2 envelopes unflavored gelatin
1 teaspoon almond extract
Put the milk and cream in a medium saucepan.
Split the vanilla bean in half lengthwise.
Scrape the sticky seeds from the center of the bean into the milk mixture. Add the vanilla bean pod and the sugar to the saucepan. Place the saucepan over heat; bring to a simmer. Whisk in the gelatin until completely dissolved.
Remove the saucepan from the heat. Allow the mixture to cool to room temperature, about 30 minutes.
Stir in the almond extract.
Pour the mixture through a strainer into a large measuring cup with a spout.
Divide the mixture among six 8-ounce ramekins or 1 large mold. Set the ramekins in the refrigerator to set for 6-8 hours or overnight.
Serve plain or sprinkled with chopped chocolate, pistachios, or fruit.
Serving Size: 6
Norpro 6 Piece Porcelain Ramekin Set