Melt the White Chocolate by chopping it into small pieces and placing it in a heatproof bowl set over a double boiler. Stir gently until melted and smooth, about 5 minutes.

Prepare the Egg Mixture by whisking together the egg yolks, sugar, and vanilla extract in a mixing bowl for about 3 minutes until smooth and thickened.

Heat the Cream and Milk in a medium saucepan over medium heat. Stir occasionally until steaming but not boiling, about 5 minutes.

Temper the Egg Mixture by gradually pouring the hot cream mixture into the egg mixture while whisking continuously, about 2 minutes.

Cook the Pudding by transferring the mixture back to the saucepan and cooking while stirring constantly for 5-7 minutes until thickened.

Chill the Pudding by dividing it into serving cups and covering with plastic wrap. Chill for at least 2 hours.

Decorate and Serve by sprinkling colorful Easter egg candies on top just before serving.