- 1/4 fresh vanilla bean, split lengthwise
- 8 cups (2 quarts) heavy cream
- 1 cup packed, light brown sugar
- 2 whole cinnamon sticks
- 3 (1/4 ounce) envelopes powdered gelatin (about 3 scant tablespoons)
- 2 1/2 cups apple cider
- Using tip of small paring knife, scrape vanilla seeds from pod into 5-quart saucepan. Add cream, brown sugar, and cinnamon sticks and bring to a simmer over moderate heat.
- Remove from heat and let steep, uncovered, 20 minutes. Using slotted spoon, remove cinnamon sticks, then let cream cool to room temperature.
- In small saucepan over moderate heat, place 1 cup cream mixture. Add 2 packages gelatin and whisk until dissolved, about 3 minutes. Whisk mixture into remaining cooled cream. Spoon mixture into 10 wine glasses, leaving a 3/4-inch space at top of each. Chill until firm, about 4 hours. (Can be prepared up to 1 day ahead. Refrigerate until ready to use.)
- Meanwhile, in medium saucepan over moderate heat, heat 1 cup cider until hot, but not boiling. Remove from heat and add remaining package of gelatin, whisking until dissolved, about 2 minutes. In large bowl, stir together cider-gelatin mixture and remaining 1 1/2 cups cider. Cool to room temperature.
- When custards are firm, spoon 4 tablespoons cider mixture into each wine glass. Return to refrigerator and chill until firm, about 1 hour.