Prepare your gelatin by sprinkling it over cold water in a small bowl and let it sit for about 5 minutes to bloom.

In a medium saucepan, combine milk and sugar over medium heat. Stir gently until the sugar dissolves and the mixture begins to steam, approximately 5 minutes.

In a separate bowl, whisk the egg yolks and slowly temper them with the hot milk. Return the mixture to the saucepan and cook for 8-10 minutes until it thickens.

Remove the custard from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract and let it cool at room temperature for about 15-20 minutes.

Whip the heavy cream to soft peaks in a clean mixing bowl, then gently fold it into the cooled custard mixture.

Pour the Bavarian Cream mixture into molds, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until fully set.

Carefully remove from molds, top with fresh berries, and serve.