1-Heat 480 mL of whole milk with the vanilla bean and caviar (if using a vanilla pod) until it simmers, just below boiling.

2-In a separate bowl, whisk 75 g sugar, 4 large egg yolks (about 17 20 g each), 30 g cornstarch, a pinch of sea salt, and 15 mL vanilla bean paste or extract until smooth and pale.

3-Temper the egg mixture by slowly whisking in half of the hot milk.

4-Return the tempered mixture to the saucepan with the remaining milk and cook over medium heat, whisking constantly until it thickens and large bubbles break the surface (indicating boiling). Continue whisking for 1-2 more minutes.

5-Remove from heat and whisk in 43 g softened unsalted butter and the bloomed gelatin (if using: bloom by mixing 5 g powdered gelatin with 45 mL water).

6-Optionally, strain through a fine sieve for smoothness.

7-Cover the surface with plastic wrap and cool to room temperature, then chill in the refrigerator for at least 8 hours until set. Whisk before using to restore smoothness.