In a saucepan, add the condensed milk, whipping cream, white chocolate chips, eggs yolks and vanilla extract

Use a fine mesh sieve to separate the egg yolks from the skin. Place the sieve over the saucepan, then gently add the yolks. Let them pass through the sieve into the saucepan—don't stir back and forth, as that will cause the skin to pass through with the yolks. The skin will remain on the sieve and should be discarded.

Add the vanilla extract to the saucepan. If you're using a vanilla bean pod instead, split it in half, scrape out the seeds, and add them to the saucepan.

Stir the ingredients together until lightly combined.

Place the saucepan over medium-high heat, stirring constantly until it comes to a boil.

Once it boils, reduce the heat to medium-low and continue stirring. Cook for about 10-12 minutes, or until the mixture thickens.

Tip: The right consistency happens when you run a silicone spatula through the brigadeiro and it separates into two halves, slowly coming back together. You'll also see the bottom of the pan when tilting it, and the brigadeiro will come off the sides and bottom of the pan.

Turn off the heat and stir for another minute to make the mixture shiny.

Pour the brigadeiro mixture into a stainless steel or porcelain bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the brigadeiro to avoid a skin from forming. Let it cool until it's no longer warm.

Once cool, divide the brigadeiro mixture into 21g portions for each brigadeiro (about 22 pieces). If you want to be precise, you can use a scale, but I just eyeball mine and don’t worry if they’re not identical in size.

Pour the sugar into a shallow, wide bowl. Roll each brigadeiro in the sugar, coating evenly.

Arrange the brigadeiros on a plate or tray with about three finger-widths of space between them.

Freeze for at least 30 minutes.

After chilling, use a butane torch (macarico) to lightly caramelize the sugar on each brigadeiro. Important: When using the torch, make sure the brigadeiros are resting on a heatproof surface, like a baking sheet or spoon. Never use the paper liners as they will catch on fire.

Once the sugar is torched, place each brigadeiro into its paper cup liner, and voila!