Lightly grease the inside of your serving glasses or molds with a small amount of vegetable oil. Set aside.

Place the gelatin sheets in a bowl of cold water to soak until soft, about 5 minutes. Remove and shake off excess water.

In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium, stirring until simmering (5-7 minutes).

Remove from heat. Squeeze excess water from gelatin sheets and add to the warm mixture. Stir until dissolved (about 2 minutes).

Add vanilla extract and loose leaf Earl Grey tea to the warm mixture. Steep for 10-15 minutes.

Strain the mixture through a fine-mesh sieve into a clean bowl to remove tea leaves. Pour into prepared molds.

Refrigerate for at least 4 hours or overnight until set.

To serve, briefly dip the bottoms of the molds in hot water. Invert onto serving plates.