CookEat Recipe
Royale for Soups
A savoury cream and broth custard with cayenne and nutmeg, cooled and cut into small pieces for soup garnish.
Method
Steps
Step 1
Whisk one pasteurized whole shell egg with one additional pasteurized yolk for about one minute. Pour in one gill of ready-to-use unsalted beef broth and one gill of cream. Season with three saltspoons of salt, one saltspoon of cayenne and a very little grated nutmeg, then whisk until evenly mixed.
Step 2
Lightly butter four small individual pudding moulds and strain the mixture evenly into them. Put the moulds in a pan and pour hot water around them to halfway up their sides, keeping water out of the custard.
Step 3
For a modern controlled water bath, use a 325°F oven with the door closed. Begin checking after about ten minutes and continue until the custard is set through and reaches at least 160°F, without letting the surrounding water boil violently.
Step 4
Remove from the bath and cool promptly, then refrigerate at 40°F or below until cold and firm. Unmould and cut into small squares, lozenges or thin slices. Add the quantity needed to finished soup near serving; if reheating chilled pieces, bring them to 165°F. Keep any unused garnish refrigerated.
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