In a mixing bowl, beat together 4 egg yolks and ½ cup of sugar until pale and fluffy, about 3-4 minutes.

In a small bowl, sprinkle 1 tablespoon of powdered gelatin over 2 tablespoons of boiling water. Stir until fully dissolved.

In a saucepan, combine 2 cups of whole milk and 1 teaspoon of vanilla extract. Heat gently until simmering, about 5-7 minutes.

Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.

Return the mixture to the saucepan, and cook over low heat, whisking continuously for another 2-3 minutes until thickened.

Remove from heat and whisk in the dissolved gelatin until fully incorporated.

Allow the mixture to cool at room temperature for 20 minutes. Then, gently fold in 1 ½ cups of whipped heavy cream.

Pour into molds or serving dishes and refrigerate for at least 6 hours, preferably overnight.

Release from molds, garnish with fresh berries, and serve.