In a small dish, combine 1/3 cup of heavy cream with 1 tablespoon of gelatin. Whisk until smooth and let sit for 10 minutes.

In a medium saucepan, pour in the remaining heavy cream with 1/4 cup of cane sugar. Heat over medium-low for 5 minutes until sugar dissolves.

Add 1 cup of eggnog and 1 teaspoon of vanilla extract to the saucepan. Stir and heat for another 2-3 minutes without boiling.

Whisk the bloomed gelatin into the warm eggnog mixture until fully dissolved, heating gently for 1-2 minutes.

Pour the mixture into individual ramekins, filling them to the desired height while avoiding air bubbles.

Cool at room temperature for 15-20 minutes, cover, and refrigerate for at least 2 hours or up to 5 hours until set.

Serve by unmolding onto a plate or in jars, topped with crushed pistachio toffee or fresh berries.