Lightly grease the inside of your serving cups or molds with vegetable oil.

Place the gelatin sheets in a bowl of cold water to soften them. Allow them to soak for about 5-10 minutes.

In a medium saucepan, gently heat the whole milk, heavy cream, and granulated sugar over medium heat. Stir occasionally until just simmering.

Remove the saucepan from the heat. Squeeze out the excess water from the softened gelatin and stir it into the warm cream mixture until completely dissolved.

Pour in the vanilla extract and add the loose leaf Earl Grey tea. Stir well, then let steep for 10-15 minutes.

Using a fine sieve, strain the mixture to remove the tea leaves. Pour the smooth liquid evenly into your prepared molds.

Cover the molds with plastic wrap and refrigerate for at least 4 hours or overnight.

To unmold, briefly dip the molds in hot water, run a knife around the edges, and invert onto a serving plate.