Caramel Flan

Preheat oven to 325 degrees F and place the roasting pan with an inch or two of water inside the oven.

Caramel
Pour the water into a pan and then sprinkle your sugar over top. Do not stir.
Keep the pan on medium heat and again do not stir.
As the sugar turns a honey color watch carefully, you want a dark amber liquid, but this happens very fast. You can swirl the pan gently to even the caramelizing
As soon as it turns a beautiful amber colour pour it into your custard dish.

Custard
Add liquids into a pan along with ¾ cup sugar and the salt and warm through stirring occasionally. Take your milk off the heat.
Crack 6 eggs into your blender along with the vanilla extract and blend slightly to create an even mix.
While blender is running on low pour the milk mix into the blender through the opening on top of blender, blend for few seconds.
Pour the mixture into your caramel dish, you can remove the foam from the top.
Place the pan inside the roasting pan with water and gently pour in more hot water so that only the top inch of the pan isn't submerged.

Bake
Bake until the sides are set and the center is still jiggly, 50- 55 minutes for a loaf pan, 40-45 for a round pan. When you touch the top it will seem soft but set.
Cool completely (4 hours+ in the fridge) then run a knife along the edges to seperate them. Invert in a dish with high sides and pour the remaining caramel sauce in the pan into another small bowl for serving on side.