In a medium saucepan, add the condensed milk, whipping cream, white chocolate chips, egg yolks, and vanilla extract. Stir the mixture consistently over medium-high heat for about 5 minutes, until the chocolate begins to melt completely and everything is combined well.

Use a fine mesh sieve to sift the egg yolks directly into the saucepan with the mixture. Continue stirring for another 2 minutes, blending the mixture thoroughly.

Keep stirring the mixture on medium-high heat until it reaches a gentle boil. This step is crucial as it allows the flavors to meld and the mixture to thicken.

After boiling, reduce the heat to medium-low, continuously stirring for about 10 to 12 minutes until the mixture thickens significantly.

Once thickened, remove the saucepan from heat and transfer the mixture into a bowl. Cover it with plastic wrap and allow it to cool completely.

After chilling, scoop out about 21 grams of the mixture and roll it into a smooth ball between your hands. Repeat for the entire mixture.

Take the granulated sugar and pour it into a shallow dish. Roll each brigadeiro ball in the sugar until well coated.

Place the sugar-coated brigadeiros back onto the baking sheet and put them in the freezer for at least 30 minutes.

Once frozen, preheat your kitchen torch and lightly caramelize the sugar on top by moving the torch back and forth.

Let the brigadeiros sit for a few moments to allow the sugar to harden. Place each one in mini paper liners for presentation.