• Preheat oven to 325°F.

Caramel

• Into a small saucepan on medium heat, add all of the caramel ingredients. Continue to stir until it turns into a dark caramel. This will happen between 335°F - 350°F (170°C -177°C).
• Add 3 tablespoons of caramel to individual ramekins, will make enough for about 6, or pour all the caramel into a large serving dish (holds at least 5-6 cups of liquid) to create one large flan. Swirl the caramel around in the dish so it evenly coats the bottom.

Custard

• In a large bowl, whisk together eggs, salt and sugar. Once combined, add whisk in the half and half and vanilla. Pour the custard into the caramel coated ramekins.
• Add ramekins to a large baking sheet. Pour water onto the baking sheet until the water reaches ½"-2" up the sides of the ramekin. This is called a water bath.
• Bake the flan for 50-65 minutes, until a knife inserted into the custard comes out clean, or the internal temperature reaches 175°F. Remove the ramekins from the water bath and refrigerate for at least 3 hours.
• To serve, invert each ramekin allowing the custard to fall out and the caramel sauce to flow over the custard.