Bloom Gelatin: In a small bowl, whisk gelatin with water and let it sit until needed.
4 tsp gelatin, 4 tbsp water
Heat Milk: Pour milk into a pot, add vanilla extract and half of the sugar, then heat until it's just about to boil.
2 cups milk, 7 tablespoons sugar, 2 teaspoons vanilla extract
Prepare Yolks: Whisk the egg yolks in a large bowl, then mix in cornstarch and the remaining sugar.
4 egg yolks, 4 tablespoons cornstarch
Temper Eggs: Slowly pour some of the hot milk into the yolk mixture while continuously whisking to prevent the yolks from cooking.
Cook Cream: Combine the yolk mixture with the remaining milk in the pot, and cook over medium heat, stirring constantly, until the cream thickens and begins to bubble.
Finish Cream: Remove from heat, continue whisking for a minute, then stir in butter until melted. Add bloomed gelatin and whisk until dissolved. Cover with plastic wrap, touching the cream to prevent a skin from forming, and let it cool to room temperature.
2 tbsp unsalted butter