Add cold milk to a medium-size saucepan. Sprinkle the gelatin over the top and set aside for 5 minutes to soften the gelatin.

While the gelatin is softening, removed the seeds from the vanilla bean. (See Café Tips above in the post for directions on how to remove the seeds from a vanilla bean.)

Over medium heat, whisk the milk mixture until smooth and no lumps remain then add the cream, sugar, vanilla bean seeds (or vanilla) and salt.

Heat the mixture over medium heat, 5-8 minutes, to just below the boiling point. Little bubbles will be forming around the edges of the pan. Remove from the heat and pour into 6 small glasses or ramekins. Each serving should be ½ cup.

Refrigerate for at least 4 hours and up to 2 days.

Top each serving with 2 tablespoons butterscotch sauce and a pinch of flaky sea salt. (If the butterscotch sauce has been refrigerated, you may need to warm it in the microwave for 20-30 seconds.