Charlotte Russe with Vanilla Bavarian Cream

Instructions

1. Lightly grease an 8-inch (20 cm) round pan with 3-inch sides, or a charlotte mold, and line the base with parchment. Stir the sugar and water for the brush syrup until dissolved.
2. Cut a ladyfinger to fit the base like a pinwheel. Trim the rest to the height of the pan, brush the rounded sides lightly with syrup, and stand them tightly around the wall, sugared side out. Chill the lined pan.
3. Heat the milk with the vanilla seeds and pod until steaming, about 180 F (82 C). Whisk the yolks and sugar until pale, then slowly whisk in the hot milk.
4. Return to the saucepan over low heat and stir constantly with a spatula until the custard coats the back of a spoon and reaches 175 F (80 C), about 5 minutes. This also cooks the yolks safely. Do not boil.
5. Remove the vanilla pod. Stir the bloomed gelatin into the hot custard until fully melted. Strain into a bowl and cool over ice, stirring, until thick and just starting to set, about 70 F (21 C).
6. Fold one third of the whipped cream into the custard to loosen it, then fold in the rest gently until no streaks remain.
7. Scoop the cream into the lined pan, level the top, and trim any ladyfingers that stand above the cream.
8. Chill at least 6 hours or overnight until completely set. Run a thin knife around the edge, set a plate on top, invert, and remove the pan. Slice with a hot, dry knife.