Add <quantity>250<unit>g</unit></quantity> of white sugar to a medium saucepan. Add <quantity>100<unit>ml</unit></quantity> of water

Add <quantity>10<unit>ml</unit></quantity> 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 <temperature>175<unit>°C</unit></temperature>, turn off the heat and carefully add <quantity>75<unit>ml</unit></quantity> 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 <temperature>110<unit>°C</unit></temperature>

Add <quantity>500<unit>ml</unit></quantity> of milk to a large bowl

Add <quantity>8</quantity> eggs

Add <quantity>790<unit>g</unit></quantity> 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!