Place 1/4 cup milk in small bowl; sprinkle 2 teaspoons unflavored gelatin over. Let stand 20 minutes to soften. Set gelatin mixture aside. Whisk cornstarch, salt and 6 tablespoons milk in medium bowl until cornstarch dissolves. Set aside. Combine sugar, whipping cream, butter and remaining 1-1/2 cups plus 2 tablespoons milk in heavy large saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to simmer, whisking constantly. Whisk hot milk mixture into cornstarch mixture. Return mixture to same saucepan. Whisk over medium heat until pudding comes to boil. Whisk egg yolks in another medium bowl to blend. Whisk hot pudding into beaten yolks. Return mixture to same saucepan. Whisk over medium heat until thermometer registers 160 F, about 30 seconds. Remove mixture from heat. Add gelatin mixture and vanilla extract to pudding and whisk until gelatin dissolves. Strain pudding into large bowl. Divide pudding equally among eight 3/4- cup custard cups. Cover and refrigerate overnight. (Can be prepared 1 day ahead. Keep refrigerated.)