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1. Put the milk, sugar, and salt in a large covered casserole. In a small bowl or a 2-cup measure, stir the gelatin into the water and bring it to a boil in the microwave oven. (This takes about 1½ minutes.)
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2. Stir until the gelatin is well-dissolved. Stir it into the milk. Put the milk in the microwave oven and heat it, covered, to just short of a boil (about 10 minutes).
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3. Beat the egg yolks lightly, stir in a little of the hot milk, and blend well. Then pour the egg yolks into the hot milk and mix well.
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4. Continue cooking in the microwave oven until the mixture starts to thicken and coats the spoon, stirring at least every 30 seconds.
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5. Beat the egg whites until stiff. Stir the extracts into the milk mixture. Then, gradually beat the hot milk mixture into the beaten egg whites.
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6. Pour into a mold that has been rinsed in cold water. Set in the refrigerator and chill until set and cold.
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7. Unmold and serve with whipped cream and chopped, toasted almonds, or with sliced fruit or thickened fruit juice. There are many possibilities, so use your imagination.
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TIP:
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When heating the milk and egg yolks, do not let the mixture get too hot or it will curdle. A short period of standing time will not hurt anything at this stage. If you do overcook the egg whites and they tend to curdle out of the solution, chill the mixture until syrupy, beat it as smooth as possible, and then let set. It won't be as smooth as it should be but it will be very edible.
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