• Preheat the oven to 325°F.

Making the Caramel

• In a small stainless steel saucepan, add the sugar and pour water around the edge of the pot. Do not stir.
• Melt the sugar over medium heat and allow the sugar to caramelize. It's very important that you do not stir. If it's caramelizing unevenly, gently swirl the saucepan to mix the sugar.
• Once the caramel reaches a dark amber color remove from the heat and immediately divide into the ramekins. Work quickly as the caramel will continue to darken in the hot saucepan.

Making the Custard

• In a separate saucepan, heat the milk, sugar and salt over medium heat until it starts to steam, but not boiling (about 160°F). Stir occasionally.
• In a mixing bowl, gently mix the eggs, egg yolks and vanilla together. Be careful not to beat air into the eggs.
• Temper the eggs by slowly incorporating the hot milk into the egg mixture, one ladle at a time. Once half the milk has been combined, pour in the rest and stir gently.
• By now, the caramel should've hardened. If it hasn't, put the ramekins in the refrigerator for a few minutes.
• Strain the custard through a sieve and pour the custard into the ramekins.
• Create a water bath by putting the ramekins, evenly spaced apart, in a deep baking dish, lined with a folded towel.
• Put the baking dish on the center rack of the preheated oven. Pour hot water into the baking dish until it reaches halfway up the ramekins. Be careful not to get water in the custard.
• Loosely cover by setting a sheet of foil over the baking dish. We want to protect the surface of the custard but allow steam to escape.
• Bake for 35-45 minutes, depending on the size of the ramekins. Insert a sharp knife into the center of the custard. It's finished if it comes out clean.
• Transfer the Bahn Flan to a wire rack and allow it to cool to room temperature. Then chill in the refrigerator for at least 6 hours or overnight.
• To serve, run a sharp knife around the edge of the ramekin to loosen the Banh Flan. Invert the ramekin onto a dessert plate and give it a gentle shake until the Flan falls.