Hell, it's worth a shot. Give 'em a ring.
Well, hopefully I won't be talking to a lazy and incompetente hostess...
Anyway, here's the recipe I followed, so I don't know.
In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean or vanilla extract.. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 4 hours or overnight.