Lightly grease 6 small dariole moulds.

Place the greased moulds on a baking tray.

Sprinkle gelatin powder over 2 tablespoons of water in a small bowl.

Allow the gelatin to bloom for a few minutes.

Combine condensed milk and cream in a saucepan.

Split the vanilla bean and scrape the seeds into the saucepan.

Add the vanilla bean pod to the saucepan as well.

Stir the mixture over low heat until it is hot, but not boiling.

Remove from heat.

Add the rum and bloomed gelatin to the saucepan.

Stir until the gelatin dissolves completely.

Remove from heat and let the mixture sit for 10 minutes to infuse with the vanilla flavor.

Strain the mixture into a jug, discarding the vanilla bean pod.

Pour the custard into the prepared dariole moulds.

Cover the moulds with plastic wrap.

Chill in the refrigerator for at least 4 hours, or until set.