For the Anglaise: Combine all of the ingredients in a saucepan. Over medium heat, bring the mixture up to 80°C / 175°F while whisking constantly. Strain through a fine-mesh strainer and cool over an ice bath.
For the Bavarian: Whip the heavy cream to medium-stiff peaks and reserve refrigerated.
Combine 250g / 8.82oz of the anglaise with the bloomed gelatin in a small saucepan and melt over medium-low heat. Combine with the remaining anglaise.
Quickly fold the heavy cream into the base in 2 additions. If this is not done quickly, the gelatin will set and there will be chunks in the product.
Portion into a rectangular fleximold with 12 rectangles, each measuring 3cm / 1.25in by 8cm / 3.25in by 3cm / 1.25 in. Place in the freezer to harden.
Once hardened, take the Bavarians out of the mold, cut each piece in half, and refrigerate.