Preheat oven to 320 degrees. In a large blender combine the eggs, vanilla and salt. Blend for about 10 seconds or just until everything is combined. Do not over blend. This will create too much foam and create a layer on your flan
Add the milk and blend another 10 seconds or just until ingredients are combined. Do not over blend. Pour mixture through a mesh strainer to create the smoothest texture
Dive the mixture evenly between the 4 prepared ramekins. Swirl the ramekins to evenly distribute the custard mixture Set aside for a second
Fill and 8 x 13 cake pan about 1/4 way full of boiling water (about 6 cups) Place the flan cups into the boiling water. Make sure the flan mixture does not get wet
Place in the preheated oven. Bake at 320 degrees for 45 - 60 minutes or until golden on top and a tester comes out clean. The flan should be firm to the touch but not solid
Once the flan is baked remove from the oven and allow to cool in the pan 10 minutes to allow the flan to settle
After ten minutes remove the ramekins from the pan and place them on a wire rack. Allow the flan to cool on the rack 1 hour or until room temperature
Cover each ramekin with plastic wrap and chill in the refrigerator at least 4 hours so the flan can firm up
To serve: Use a butter knife to loosen the sides of the flan from the ramekins. Place a small plate over the top of the ramekin. Turn the the ramekin upside down and shake lightly to release the flan onto the plate. If desired add extra caramel sauce over the flan