Flan

Combine 6 tbsp sugar and 1/3 cup water in a saucepan.

Boil on medium heat, swirling occasionally, until the syrup turns golden brown; remove from heat before it darkens too much.

Pour the hot caramel into four ramekins and swirl to coat the bottom.

Crack 4 eggs into a blender; add 1/2 cup sugar, a pinch of salt, and 1 tsp vanilla extract; blend briefly until no egg-white streaks remain.

Add 2 cups milk to the blender and blend until combined.

Strain the custard mixture through a fine mesh sieve.

Pour the strained custard over the set caramel in each ramekin.

Place the ramekins in a baking dish and add boiling water until it reaches halfway up the sides of the ramekins.

Bake at 320°F for 40-45 minutes, or until a skewer inserted in the center comes out slightly moist but not wet.

Remove ramekins from the water bath; let cool at room temperature until no longer jiggly.

Cover with plastic wrap and refrigerate for at least 3-4 hours.

Run a knife around the edge of each ramekin, place a plate on top, and invert to release the flan.