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1
Bring a large saucepan of water to a boil.
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2
Add 2 tablespoons of salt and the heads of lettuce and blanch, stirring gently with a wire skimmer, for 3 minutes.
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3
Drain the lettuce and rinse under cold water.
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4
Lightly squeeze out excess water.
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5
Transfer the lettuce, still wet, to a blender and puree until smooth.
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6
Scrape into a bowl.
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7
In a small skillet, cook the bacon over moderate heat until lightly browned, about 4 minutes.
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8
In a large skillet, combine 2 tablespoons of the butter with the onion.
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9
Cover and cook over low heat, stirring often, until softened, about 15 minutes.
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10
Transfer the onion to a blender.
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11
Add 1/4 cup of the chicken stock and puree.
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12
In a medium bowl, whisk the egg, then whisk in the milk and onion puree.
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13
Season with 1/2 teaspoon of salt, 1/8 teaspoon of pepper and the nutmeg.
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14
Butter four 8-ounce coffee mugs or large ramekins.
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15
Pour the onion mixture into the mugs and cover with plastic wrap.
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16
Set a round rack in a large, wide pot.
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17
Add enough water to reach just under the rack without touching it and bring to a boil.
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18
Set the mugs on the rack.
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19
Cover and steam over low heat until the onion custards are barely set, about 22 minutes.
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20
Meanwhile, in a medium saucepan, bring the remaining 1 cup of stock to a boil.
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21
Whisk in the lettuce puree and simmer over moderate heat for 3 minutes.
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22
Whisk in the creme fraiche and simmer for 3 minutes.
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23
Remove from the heat and gradually whisk in the remaining 3 tablespoons of butter.
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24
Season with salt and pepper.
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25
Finely shred the reserved 2 lettuce leaves.
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26
When the custards are done, discard the plastic wrap.
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27
Scatter the bacon and shredded lettuce over the top.
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28
Serve the custards and pour in the lettuce soup at the table.
