In a small bowl soak gelatin in milk for 5 minutes.
Separate Eggland’s Best eggs, putting whites in a medium bowl and yolks in a large heavy saucepan.
Beat egg yolks, whisk in cream, orange juice, sugar, salt and gelatin soaked in milk.
Cook over medium-high heat until the mixture reaches 160 degrees on an instant-read thermometer.
Remove from heat, add vanilla extract, orange extract and food coloring, Set aside and beat egg whites until stiff. Fold egg whites into custard mixture until incorporated. Cool for 5 minutes and then ladle into six 7-ounce dessert glasses.
Refrigerate until set, about 3 hours. This dessert separates into 3 layers as it sets.
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