Bitter Greens with Parmesan Custard, Brown Butter, and Hazelnuts

Ingredients

• ¾ cup heavy cream (divided)
• ¼ cup whole milk (divided)
• ½ cup grated Parmigiano Reggiano cheese
• 1 clove garlic (grated)
• 1 egg (plus 1 yolk)
• 1 bay leaf
• 1 cup butter (2 sticks)
• 6 tablespoons lemon juice (from about 2 lemons)
• ¼ cup capers (drained)
• Sea salt (to taste)
• Granulated sugar (to taste)
• 3 cups chopped endive
• 3 cups chopped escarole
• 3 cups chopped frisée
• 3 cups chopped radicchio
• Mixed soft herbs (whatever you have on hand, to garnish)
• ½ cup whole hazelnuts (toasted, to garnish)