Green Onion Custard with Bacon, fried spinach and Miso Broth

This is a stunning recipe which is a riff on the tradional Japanese Egg Custard Chawan Mushi. Chawan Mushi is one of my favorite side dish when I crave for Japanese food. Its a cross between custard and soup - on the savory side. It is served both hot and cold, but I prefer it right out of the steamer - almost to burn your tongue. Chawan mushi roughly translated means "steamed in a teacup". I usually have it at Kamameshi House in Westborough South San Francisco. The dish is ordered 30 minutes ahead of time, much like their Kamameshi (rice dish). The custard is usually a combination of ingredients, tiny nuggets of poultry,seafood like shrimp or white fish, carrots, mushrooms and gingko nuts. Pleasant secret treasures hidden inside as you work your way through the custard and broth.
This is a kicked-up version of the custard - with a twist

Custard:
1/3 cup minced green onions (both white and green parts)
1 1/4 cup chicken stock
1 large egg
1/4 cup heavy cream
1/4 cup milk
pinch of grated nutmeg
fresh ground pepper
3 tablespoons creme fraiche or sour cream
1/3 cup bacon diced
5 tbsp cold butter
bunch of spinach leaves paper dried
1 tablespoon miso

In a small skillet cook the diced bacon until lightly browned - remove from the pan into paper towels to drain the fat. Set aside for later

In another skillet, combine two (2) tablespoons of the butter with the green onions. Cover and cook until softened over low heat, about 12 minutes. Transfer to a blender, add 1/4 cup of the chicken stock and then puree. In a bowl, whisk the egg, then whisk in the half and half, milk and onion puree. Ensure that no bubbles are formed otherwise, it will spoil the presentation of the custard. Season with 1/2 teaspoon salt, 1/8 pepper and the nutmeg.
Meanwhile butter four 8 ounce coffee mugs or ramekins. Slowly pour the onion mixture and cover with plastic wrap.

Using a rack in a large pot, add water to reach under the rack and bring to a boil. Set the ramekins on the rack and steam (covered) over low heat until the custards are barely set about 18 minutes. Try not to overcook the custard or it will be tasteless.
Chiffonade the spinach into strips, then fry them in small batches in hot vegetable oil until crispy. Drain in paper towels - set aside

Meanwhile, in a saucepan bring the 1 cup of the remaining chicken stock to a boil. Whisk in the creame fraiche or sour cream, miso and simmer over low heat for 3 minutes, stirring constantly to avoid the cream from separating. Turn off the heat then gradually incorporate the butter into the broth by using a whisk. check the seasoning, at this time not much salt is needed due to the miso.

When the custards are done, remove the plastic wrap. Scatter the bacon and spinach strips on top. Serve the custard and pour the miso soup.

Enjoy!!!