Is there a way to forestall vanilla bean marrow falling to bottom of crème? Every time I make use of vanilla beans, specifically the seeds contained in the pods, the seeds fall to the bottom of whatever it may be that I am making.

I was wondering if there is a technique to somehow, for lack of a better term, render the seeds suspended inside of say a crème?

I often find myself (and it is not seldom the case with others) scraping the bottom of a crème brûlée trying to get at the bed of vanilla marrow that lies at the very bottom of a ramekin.

This can however sometimes create an appealing visual effect and will not take away from the taste/eating experience, as is the case with a panna cotta if served turned out onto a serving plate.

I realise this may be somewhat of a silly question, but it is something that has popped into my head time and time again in the kitchen.
Personally the only way I've ever achieved a good suspension of vanilla in my Brûlée's is by cooking the custard over a bain-marie until thick and... custard like. Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110°c just to finish off. Be very careful not to over cook them the last thing you want, after all that stirring over the bain-marie, is curdled eggs. 

The extra thickness of your custard helps stop the vanilla seeds sinking to the bottom. However, you will still get a little sink-age.

The trick for Pannacotta, is to stir them as they begin to set. Or to whip them after they have set and then stick them back in their molds and chill again. This also helps make your Pannacotta lighter and aerated.