1. Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom.

2. In a medium saucepan, heat the milk, half of the sugar, and salt over medium heat until hot but not boiling.

3. In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth and pale.

4. Slowly whisk a small amount of the hot milk into the egg mixture to temper it.

5. Pour the tempered egg mixture back into the saucepan and cook over medium-low heat, whisking constantly, until thickened.

6. Remove from the heat and stir in the bloomed gelatin until fully dissolved.

7. Stir in the vanilla extract and let the custard cool to room temperature, stirring occasionally.

8. In a separate bowl, whip the heavy cream to soft peaks.

9. Gently fold the whipped cream into the cooled custard until fully combined.

10. Spoon into serving dishes and chill for at least 4 hours, or until set.