Spray 5-6 ceramic ramekins with a light coating of pan spray.
Place gelatin in a small bowl. Whisk in the cold water. Let rest for 10 minutes.
Place the heavy cream and sweetened condensed milk in a medium sauce pot. Split open the vanilla bean lengthwise with the tip of a paring knife, and scrape the vanilla pod seeds into the cream mixture.
Place the pot over medium heat and bring to a simmer. Turn off the heat and let steep for 15 minutes.
Remove the vanilla bean from the cream and scrape out the rest of the seeds, swirling the bean in the cream to get as many seeds out as possible.
Whisk in the gelatin and mix until dissolved. Pour cream mixture into a measuring cup or pitcher and pour into prepared ramekins.
To serve: either leave in the ramekins and top with berries, or dip ramekin in hot water for 30 seconds. Run a paring knife along the perimeter of the ramekin to loosen the cream. Turn out onto a plate, top with sweetened berries or fruit, drizzling a little of the juices around and serve.