1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Place a muffin tin inside a larger baking dish.
2. In a saucepan over medium heat, melt the sugar until it turns into a golden caramel. Quickly pour a spoonful into each muffin cup.
3. In a blender, combine eggs, condensed milk, evaporated milk, vanilla, and salt. Blend until smooth.
4. Pour the mixture over the caramel in the muffin cups. Fill the larger baking dish with hot water until halfway up the muffin tin.
5. Bake for 25-30 minutes or until set. Let cool, then refrigerate for at least 2 hours.
6. To serve, run a knife around the edges and invert onto plates.