Pour 1/3 cup of the milk into a bowl. Sprinkle gelatin over and stir with a spoon. Allow to sit until gelatin softens—about 10-15 minutes.
In a medium saucepan, combine the remaining 1/3 cup milk, cream, sugar, and tea bags. Bring to a simmer over medium-high heat, stirring until the sugar dissolves.
Remove from heat, and cover, allowing the mixture to steep for about 10 minutes.
Remove the cover from the cream mixture, place the mixture back on medium heat, so it comes back to a simmer. Add gelatin mixture and stir until well dissolved.
Pour the mixture through a strainer, squeezing the tea bags to get as much liquid out as possible. Discard tea bags. Whisk in vanilla.
Place five 4 ounce ramekins on a sheet pan. Evenly distribute the cream mixture between each ramekin. Chill uncovered overnight.
Dip a ramekin halfway into a bowl of boiling-hot water for approximately 20-25 seconds. With a small, sharp knife, cut around the edges. Place a serving plate on top of the ramekin, and flip over, allowing the panna cotta to gently come out onto the plate. Repeat with remaining ramekins. Serve immediately.
Makes approximately five 4 ounce ramekins
Earl Grey Panna Cotta - http://chefgailsokol.com/custards/earl-grey-panna-cotta/