In a medium saucepan, combine the condensed milk, whipping cream, white chocolate chips, egg yolks, and vanilla extract over medium heat. Stir continuously for 3-5 minutes.

Using a fine mesh sieve, strain the egg yolks into the saucepan. Discard leftover skins and return to low heat, stirring until well-blended and silky.

Bring the mixture to a gentle boil, stirring constantly. Once it boils, reduce heat to medium-low and stir for 10-12 minutes until thickened.

Remove from heat and stir for another minute. Pour into a bowl and cover tightly with plastic wrap to cool to room temperature.

Once cooled, butter your hands and portion the mixture into 21g balls. Roll each in granulated sugar.

Freeze the sugar-coated brigadeiros on a lined tray for at least 30 minutes to firm up.

Use a butane torch to caramelize the sugar coating on each brigadeiro. Serve immediately or let rest briefly.