Combine the condensed milk, whipping cream, white chocolate chips, egg yolks, and vanilla extract in a medium saucepan over medium heat.

Pour the mixture through a fine sieve to remove any skin from the egg yolks, then return to the saucepan.

Cook the mixture on medium-high heat, stirring constantly until it begins to boil, then reduce heat and cook for an additional 10-12 minutes.

Remove from heat, stir for a minute to release heat, and allow to cool for 15-20 minutes.

Once cool, divide the mixture into 22g portions and roll into balls.

Roll each brigadeiro ball in granulated or turbinado sugar until fully coated.

Chill the coated brigadeiros in the freezer for at least 30 minutes.

Use a butane torch to caramelize the sugar topping on each brigadeiro just before serving.