Bloom gelatin: In a small bowl, combine gelatin powder with cold water. Let sit for about 5 minutes.

Prepare cream: Heat heavy cream with a split vanilla bean in a saucepan until steaming, about 5-7 minutes.

Mix egg yolks and sugar: Whisk egg yolks and caster sugar together until pale and thickened, about 30 seconds.

Make dry caramel: Melt sugar over medium heat, swirling the pan until it turns deep amber, about 8-10 minutes.

Combine cream and caramel: Slowly pour hot cream over caramel while whisking continuously; let cook for an additional minute.

Add egg yolks: Gradually incorporate warm caramel-cream mixture into the egg yolks while whisking constantly for 1-2 minutes.

Cook mixture: Return combined mixture to pan over low heat, stirring until it reaches 84°C (183°F).

Strain and add gelatin: Strain mixture into a bowl and stir in bloomed gelatin until dissolved.

Chill: Cover and refrigerate for at least 6 hours, letting the flavors meld and texture firm up.

Whisk before serving: Beat chilled mixture until it holds medium peaks for a light and airy texture.