Crème Brûlée Panna Cotta

1. Dissolve gelatin powder into the milk, stirring until the gelatin has fully dissolved. Set aside.
2. In a saucepan, combine the cream and 100g sugar. Heat over medium heat, but do not bring to a boil. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla pod as well.
3. Just before the cream begins to boil, add the gelatin-milk mixture, and stir over low heat for 1 minute making sure the gelatin is completely integrated.
4. Lightly grease 4 small bowls or ramekins and pour the cream mixture evenly among them. Refrigerate for at least 4 hours, but preferably overnight, to set.