Preheat oven to 350 degree (175 Degree C)
In a heavy saucepan heat sugar. Cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour the caramelized sugar into an ungreased round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
In medium saucepan, heat milk, and soak the dates until it soften.
Pour the dates mixture, sweetened condensed milk, eggs, vanilla extract, salt blend on high for two to three minutes. Pour mixture into cold caramelized sugar-coated baking or souffle dish.
Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch.
Bake it in preheated oven for 50-60 minutes or until center is just set. Let the flan cool for half n hour for about 30 minutes than chill it in refrigerator for 3-4 hours or until it's thoroughly chilled.
To unmold and serve, run a sharp knife around the edge of pan to release the flan, flip over onto a serving dish. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving. Yield: 8-10 servings.