Sprinkle gelatin into the milk; set aside.
Whisk sugar, egg yolks and salt together in saucepan. Add Cream Sauce Base; whisk to combine.
Cook mixture over medium-low heat, stirring constantly, until thickened and temperature reaches 145°F to 150°F. Remove from heat; whisk in vanilla and gelatin mixture until dissolved.
Transfer mixture to mixer bowl. Place bowl in ice bath and stir frequently until mixture begins to set up (50°F to 55°F).
Using whisk attachment, whip mixture on high speed until very pale in color, 1 to 2 minutes. Do not over beat.
Transfer mixture to individual serving dishes. Refrigerate until set.