Preheat your oven to 350°F (175°C).

Melt the sugar in a saucepan over medium heat until it turns golden brown.

Pour the caramel into a round baking dish, tilting to coat the bottom.

In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until smooth.

Pour the milk mixture over the caramel in the baking dish.

Place the baking dish in a larger roasting pan and add hot water to the outer pan.

Bake for 60 minutes, or until a knife inserted comes out clean.

Remove from the oven and let it cool completely.

Refrigerate for at least 4 hours or overnight.

Run a knife around the edges and invert onto a plate to serve.