Begin by finely chopping the high-quality white chocolate and placing it in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth, about 5-7 minutes. Remove from heat.

In a medium saucepan, gently heat the heavy cream and milk over low heat for 3-4 minutes, stirring continuously. Add sugar and whisk until dissolved.

Pour the melted white chocolate into the warm milk and cream mixture, whisking until fully combined for a smooth consistency.

Whisk the eggs in a separate bowl until pale; slowly add a small amount of the warm chocolate mixture to temper them. Mix well, then pour back into the saucepan.

Cook the combined mixture over low heat for 8-10 minutes, stirring until thickened, avoiding boiling.

Remove from heat, stir in vanilla extract, pour into serving cups, cover, and refrigerate for 2-3 hours.

After chilling, garnish with whipped cream and chocolate shavings before serving.