In a medium saucepan, add condensed milk, whipping cream, white chocolate chips, egg yolks, and vanilla extract. Place over medium heat, stirring gently for about 5 minutes until bubbling.

Remove from heat and pour through a fine mesh sieve into a clean bowl to ensure a smooth base.

Return the strained mixture to the saucepan and lower heat. Stir constantly for 10-12 minutes until thickened.

Pour thickened mixture into a bowl, cover with plastic wrap touching the surface, and cool at room temperature for 30 minutes, then refrigerate.

Once cooled, portion into 21g pieces and roll into balls.

Roll each ball in granulated sugar to coat evenly.

Freeze the sugar-coated brigadeiros for at least 30 minutes.

Using a butane torch, caramelize the sugar topping until golden brown and bubbly.

Place brigadeiros in cupcake liners or on a platter and serve.