Soak <quantity>2½</quantity> gelatin leaves in a bowl filled with ice-cold water to hydrate them. Leave them in the water until it's time use them

Add <quantity>400<unit>ml</unit></quantity> of light cream and <quantity>150<unit>ml</unit></quantity> of whole milk to a saucepan

Halve <quantity>1</quantity> vanilla bean and scrape off the seeds with the back of a knife. Add the seeds and pod to the saucepan

Place the saucepan over medium-low heat. Turn off the heat as soon as it starts to simmer and let it rest to infuse until it's time to use it

Add <quantity>60<unit>g</unit></quantity> of caster sugar to a saucepan over medium-low heat and let it melt until golden brown, occasionally swirling the pan to help it caramelize evenly. Do not stir with a spoon

Carefully pour the hot milk mixture over the caramel gradually, whisking to combine. Place it over medium-low heat and whisk until the caramel is completely dissolved

Strain it through a fine mesh sieve

Squeeze well the gelatin leaves to remove the water and them to the caramel and milk mixture. Whisk to dissolve

Divide the mixture equally into <quantity>6</quantity> dariole molds or custard cups

Refrigerate the panna cotta for at least 2h until firm

Remove from the refrigerator and dip the mold in warm water, being careful not to wet the panna cotta. Gently pull the panna cotta away from the sides of the mold and turn it out onto a serving plate. The caramel panna cotta is ready

Enjoy! Try it with caramel sauce if you want even more indulgence.