Split vanilla bean lengthwise and combine with milk in a saucepan. Bring to a boil and remove from heat. Let stand about 15 minutes. Remove vanilla bean. Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Whisk egg yolks with sugar until creamy. Strain through a sieve into a bowl. Place bowl over a pan of barely simmering water and beat until creamy and thick. Squeeze excess water from gelatin sheets and stir into egg yolks. Place bowl over another bowl filled with ice water and whisk until mixture begins to gel. Beat cream until stiff and fold into yolk and gelatin mixture. Rinse 4 ramekins or pudding molds with cold water. Divide pudding among molds. Cover and refrigerate puddings at least 3 hours.
Before serving, invert puddings onto plates and garnished as desired with currants and mint.