In a heavy saucepan over medium-low, heat 3/4 cup sugar; cook until syrup is just liquefied and golden brown, stirring frequently being careful not to burn the sugar.
Quickly pour into an ungreased 2-qt. souffle/baking/casserole dish, tilting to coat bottom of dish. Let stand for 10 minutes.
In a bowl, whisk eggs, salt and remaining sugar. Set aside.
In a saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat.
Very slowly, stir small amounts of the warm milk into the egg mixture, making sure the egg does not get too hot too quickly as you combine the eggs and milk (you don't want scrambled eggs!). Mix well.
Pour into prepared dish. Place dish into a larger baking pan. Fill larger pan with warm water to a depth of 1 inch. Bake at 325° F for 55-60 minutes or until center is just set (mixture will jiggle).
Remove dish from larger baking pan; cool for 1 hour.
Refrigerate for 3-4 hours or until chilled. Run a knife around edge, place serving platter on top of flan dish, and invert carefully. Be sure serving platter has a rim, as there will be caramel sauce running from the flan onto the platter.