1. Heat the oven to 325°F (165°C). Butter one small ramekin or custard cup, approximately 4 oz (120 ml) capacity (roughly 3 inches / 7.5 cm in diameter).
2. Beat the egg yolks slightly — just enough to break them and blend the yolks; do not whip to foam. Add the milk and salt and stir to combine.
3. Pour the custard mixture into the prepared buttered cup. Set the cup in a baking pan and add enough hot water to the pan to reach halfway up the side of the cup. This technique, known as a bain-marie (water bath), moderates the oven heat around the custard so it sets gently and evenly rather than curdling.
4. Bake at 325°F (165°C) for 20–28 minutes, until the custard is fully firm at the center — it should not jiggle when the pan is nudged, and a thin knife inserted at the center should come out clean. The surface will be pale gold and just set.
5. Remove the cup from the water bath and allow to cool completely at room temperature, approximately 30 minutes, then refrigerate until cold and firm, at least 1 hour.
6. Run a thin knife around the edge of the cup and unmold the custard onto a cutting surface. Using small French vegetable cutters (also called aspic or fancy cutters — small decorative metal stamps), cut the slab into shapes such as stars, diamonds, or rounds.
7. Float the cut shapes in clear soup or consommé just before serving. Do not boil the custard shapes in the soup; add them to the hot broth off the heat so they retain their form.
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