Milk Chocolate Cream:
Remove 1 tablespoon of milk from the initial quantity and soak the gelatin for 10 minutes.
In a saucepan, bring the remaining milk, cream, and sugar to a boil.
In a bowl, lightly beat the eggs.
While beating, gradually pour the boiling liquid over the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream coats the back of a spoon.
Remove from heat and add the gelatin that has been melted in the microwave for 15 seconds beforehand, and mix well.

Place the chocolate chips in a bowl and pour the English cream through a fine-mesh sieve over the chocolate chips. Let it sit for 1 minute.

Using an immersion blender, emulsify the cream, taking care to keep the blender in the chocolate to avoid creating air bubbles.
Pour the chocolate cream into 12 mini-glasses and refrigerate for at least 12 hours.

Caramel Whipped Cream:
Remove 1 tablespoon of cream from the initial quantity and soak the gelatin for 10 minutes.
In a small saucepan, bring the remaining cream and vanilla to a boil.
Remove from heat and set aside.
In another saucepan, heat the brown sugar over high heat, stirring constantly with a wooden spoon.
When the sugar is completely melted and starts to boil, reduce the heat to low and gradually pour in the warm cream.
At this stage, be very careful, as it is extremely hot.
Once all the cream is incorporated, let it simmer for 1 minute to ensure that all the caramel is well melted.
Remove from heat, add the gelatin that has been melted in the microwave for 15 seconds beforehand, and mix well.
Refrigerate for at least 6 hours.

Salted Peanuts:
Beat the egg white until it becomes frothy.
Add the peanuts and mix well to coat them with egg white.
Sprinkle with sugar and salt, place on a baking sheet lined with parchment paper, and bake in a preheated oven at 180°C (350°F) for about 8 minutes.

Assembly:
Using an electric mixer, beat the caramel whipped cream until soft peaks form.
Using a piping bag, top the chocolate cream with the caramel whipped cream.
Garnish with a few salted peanuts.