0.25 cup (60 ml) consommé (well-seasoned beef or chicken broth, clarified)
0.25 teaspoon (1.5 g) salt
1 Slight grating of nutmeg (approximately 1/16 teaspoon)
1 Few grains cayenne pepper (approximately 1/16 teaspoon)
Instructions
1. Heat the oven to 325°F (165°C). Butter a small individual tin mold or a 6-ounce (180 ml) ramekin (approximately 3 inches / 7.5 cm in diameter across the top).
2. In a small bowl, beat the 3 egg yolks and 1 whole egg together briefly — just enough to combine yolks and white into a uniform pale-yellow liquid, about 20–30 seconds with a fork. Do not whisk to a froth.
3. Add the consommé, salt, nutmeg, and cayenne to the beaten eggs. Stir gently to incorporate without introducing air bubbles. The mixture will be thin and translucent gold.
4. Pour the custard mixture through a fine-mesh strainer into the prepared mold to remove any chalazae or unmixed bits.
5. Set the filled mold in a small baking pan or roasting pan. Pour hot (not boiling) water into the outer pan until it reaches halfway up the side of the mold — this technique is called a bain-marie (water bath), which insulates the custard from direct oven heat and ensures it sets gently and evenly.
6. Bake at 325°F (165°C) for 20–28 minutes, until the custard is just firm: it should not wobble when the pan is gently nudged, the surface should appear matte and set (not glossy or liquid at center), and a thin skewer inserted in the center should come out clean. An instant-read thermometer inserted at the center should read 175–180°F (79–82°C).
7. Remove the mold from the water bath and allow to cool completely at room temperature, approximately 30 minutes, then refrigerate uncovered until thoroughly cold and firm, at least 1 hour.
8. To unmold: run a thin knife or offset spatula around the inner edge of the mold. Invert onto a cutting board and lift the mold away. The custard should release cleanly as a solid round cake.
9. Using a sharp knife, cut the custard into small decorative (fancy) shapes — diamonds, stars, rounds, or small cubes of approximately 1/2 inch (1.2 cm) — using small aspic cutters or a knife. Float two or three pieces in each bowl of clear soup just before serving.
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