In a medium saucepan, combine the condensed milk, whipping cream, white chocolate chips, egg yolks, and vanilla extract. Whisk until even.

Cook over medium-high heat, stirring constantly until it comes to a gentle boil (about 5 minutes). Reduce heat to medium-low and stir for 10-12 minutes until thick.

Pour into a heatproof bowl, cover with plastic wrap pressed onto the surface, and cool to room temperature (about 30 minutes).

Sprinkle sugar on hands, divide the mixture into 22 equal portions, and roll each into a ball.

Roll each brigadeiro ball in sugar until fully coated and place on a parchment-lined tray.

Freeze for at least 30 minutes to firm up the brigadeiros.

Using a butane torch, caramelize the sugar on each brigadeiro, watching for a golden color.

Let cool slightly, then transfer to paper liners for serving.