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, melt sugar over medium heat until golden brown. Quickly pour caramel into muffin cups, swirling to coat the bottoms.
3. In a bowl, whisk eggs, condensed milk, evaporated milk, vanilla, and salt until smooth. Pour mixture over caramel in muffin cups.
4. Fill the larger baking dish with hot water halfway up the sides of the muffin tin. Bake for 25-30 minutes until set.
5. Let cool, then refrigerate for at least 2 hours. Run a knife around edges and invert onto plates to serve.