Crème Caramel

Add 250 g of white sugar to a medium saucepan. Add 100 ml of water

Add 10 ml of white wine vinegar and stir carefully to keep the edges of the pan as clean as possible

Bring it to a boil over medium heat until it turns golden brown

When it reaches 175 °C, turn off the heat and carefully add 75 ml of lukewarm water, in batches. Stir to dissolve with batch. The wet caramel is ready

Transfer the caramel to a tall round cake pan

Refrigerate it to cool and thicken

Preheat the oven to 110 °C

Add 500 ml of milk to a large bowl

Add 8 eggs

Add 790 g of condensed milk. Use a hand blender to combine the ingredients

Strain it into the cake pan

Add water to a tray large enough to fit the cake pan. Place the cake pan inside the tray, making a water bath

Bake for 1h until set but still jiggly

Place in the refrigerator until it is completely cool

Run a knife around the edges and turn it onto a large plate. The crème caramel is ready

Enjoy!