David's Recipe for Almond Milk Royales

Saulnier lists almond-milk royales as a garnish for several different consommés, but I couldn't find a recipe for them.

Soup Garnish, French-American

  • 2 eggs beaten with 4 yolks
  • 1-1/2 cups almond milk. (You can make almond milk using my recipe for Vegetarian Coffee Whitener, omitting the vanilla and sugar.)
  • 1/2 coffee spoon salt
  • Pinch of white pepper
  • Oil for oiling the pan
  • Boiling water for bain-marie
  1. Preheat oven to medium.
  2. Mix together well all of the ingredients except the oil.
  3. Pour into a well oiled pan, place the pan in the bain-marie, and place the whole setup in the oven. The bain-marie should stay at a very slight rippling simmer.
  4. The custard will be done in 20 minutes, or a little longer, when the edges are barely starting to separate from the pan and a knife stuck in the middle comes out clean.
  5. Refrigerate until cold, at least an hour.
  6. Cut into lozenges, and warm in the consommé a minute or two before serving, if necessary.

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