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Help with 2 layer savory custard

Anonymous Modernist 14262

By Anonymous Modernist 14262
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Anonymous Modernist 14262

Anonymous Modernist 14262

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I would like to make a savory custard for a consomme. I would like to put a layer of sauce American on the bottom of the mold so that it is like a caramel topping on a flan when turned out. I feel that I need to use a hydrocolloid to stabilize the sauce and keep it from mixing with the uncooked custard. Not sure how best to do this.

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