Caramel Custard

Preheat your 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 heavy bottomed pan and then sprinkle your sugar over top. Do not stir.

Keep the pan on medium heat and keep a close eye on the sugar, but 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
There is loads of beautiful caramel flavour still in the pan you used for caramelizing the sugar so pour your liquids into the pan along with the 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 pulse/blend slightly to create an even mix.

Now while your blender is running on low pour the milk mix into the blender through the feed tube/opening, stop running the blender as soon as it is all in. If you are not comfortable pouring while blending then just wait for your milk to cool to room temperature and pour it directly into the blender.
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 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