Spanish dessert "Crème caramel"

Prepare the caramel. Pour sugar into a saucepan.

Add a pinch of citric acid to the sugar.
Citric acid will help prevent sugar crystallization.

Add 1 tablespoon of water to the same saucepan and mix everything.

Place the saucepan over the heat and begin to simmer the caramel. Do not stir anything. Once the syrup comes to a boil, reduce the heat.

In a bowl, dissolve the sugar, add a pinch of salt and vanilla sugar. Mix everything thoroughly until smooth.
Add condensed milk to the eggs and mix until smooth. You can use 70 g of sugar instead of condensed milk.

Add milk to this mixture and stir.

When the caramel has reached a rich amber color, remove it from the heat. Next, spread it over the sides and bottom of the mold in which you'll be making the crème caramel.

Strain the egg mixture through a sieve into the caramel mold. If any bubbles appear, pierce them with a toothpick.
Cover the pan with foil. You don't have to, but doing so will create a slight crust on the dessert.

Place the pan with the cream into a larger pan. Pour boiling water into the larger pan, bringing it about halfway up. Bake the cream in an oven preheated to 160 degrees Celsius (325 degrees Fahrenheit) for 1 hour.

Remove the crème caramel from the oven and test it with a knife to see if it's done. If the knife comes out clean, the crème caramel is ready.
Let the dessert cool completely at room temperature, and then put it in the refrigerator for 8-12 hours.