Heat the butter in a small saute pan. Add apples and stir to coat. Sprinkle with brown sugar and cinnamon. Stir over medium heat until apples caramelize and soften. About 10 minutes. Remove from heat and allow to cool to room temperature.

Pour ½ cup milk into a shallow bowl and sprinkle with the gelatin. Let soften for 5 minutes.

Pour remaining milk and all of the cream into a medium saucepan. Add vanilla, the sugar, and a pinch of salt. Heat over medium heat, stirring until sugar dissolves. Add gelatin mixture from the bowl and stir until gelatin dissolves.

Spoon apples evenly into 6 individual ramekins or jars. Pour ½ cup of the milk mixture into each ramekin.

Refrigerate for at leat 4 hours, but preferably overnight.