- Preheat oven to 325 degrees. In a medium pot, bring heavy cream, milk, salt, and vanilla to a gentle simmer. While milk heats, make the caramel. In a large pot over low heat, combine sugar and ½ cup water. Cook, without stirring, as mixture begins to bubble. When it turns a medium amber color, remove from heat and slowly whisk in warm cream mixture. (Be careful, the mixture will bubble and spatter.) Add white chocolate and stir to combine.
- In a large bowl, whisk egg yolks. Temper yolks by slowly whisking in half of warm cream base. Add tempered yolks to remaining cream base, then pour through a fine mesh strainer.
- Place ten ramekins in a hot water bath (water should be halfway up ramekins). Evenly pour pot de crème base into ramekins. Cover with foil and bake for 45 to 50 minutes. Crème should be just set, but not firm. Refrigerate until well chilled, then garnish with malted cream and serve.
In a mixing bowl, combine all ingredients and vigorously whisk until cream develops medium to stiff peaks. Refrigerate until serving. Makes 3 cups.