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Prepare the Base: Whisk together heavy cream, labne, pistachio cream, sweetened condensed milk, and salt until smooth. Divide the mixture evenly among 6 ramekins (adjust for the size of your ramekin dishes).
Bake: Preheat oven to 250°F (121°C). Place ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 18-22 minutes until the edges are set but the center remains jiggly.
Chill: Remove ramekins from the water bath. Cover well and refrigerate for at least 12 hours.
Make the Sugar Topping: Combine sugar and water in a saucepan over low heat. Mix until dissolved. Increase heat to a simmer and cook without stirring until deeply golden and the temperature reaches 300°F-325°F (149°C-163°C). Swirl the pan gently if needed.
Finish: Pour the hot caramel immediately over the chilled baked labne. Place in the freezer for 3 minutes until the sugar has fully hardened.