Crème Caramel

Place the eggs in a blender.

Add white vinegar, lemon zest, and vanilla.

Add full-fat milk, powdered milk, sugar or sweetener, sweetened condensed milk, and evaporated milk.

Blend all the ingredients well and set the mixture aside

In a pan, melt sugar to make the caramel.

Pour the caramel into baking dishes.

Strain the blended mixture through a sieve to ensure a smooth texture.

Pour the strained mixture over the caramel in the baking dishes.

Place the dishes in a larger pan, add hot water for a water bath, and cover with foil.

Bake in a preheated oven at 175°C (350°F) for 1 hour.

Let the crème caramel cool, then refrigerate overnight

When ready to serve, run a knife along the edges of each dish to loosen the sides.

Place the baking dish in a tray of boiling water for a minute to loosen the caramel.

For optional garnish, fry fine kanafa with butter, cinnamon, and sugar until golden, then garnish the crème caramel with it and crushed pistachios.