Step 1

Whisk egg yolks, sugar and extract in large saucepan until creamy, whisk in milk. Stir over heat, without boiling, until sugar is dissolved, bring to the boil, then remove from heat.

Step 2

Sprinkle gelatine over the hot water in small heatproof cup, stir into milk mixture.

Step 3

Beat egg whites in small bowl with electric mixer until firm peaks form. Fold whites into milk mixture in 2 batches.

Step 4

Pour mixture into wetted 1-litre (4-cup) mould, or into 4 x 1-cup (250ml) individual dishes, refrigerate until firm.