Make It
Step 1
Preheat oven to 350° F.
Step 2
Heat sugar in small, heavy-duty saucepan over medium-low heat. Once it starts to melt, start stirring. Cook, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 9 ½- or 10-inch pie dish; quickly swirl around bottom to coat.
Step 3
Place evaporated milk, dulce de leche, pumpkin, eggs and cinnamon in blender; cover. Blend for 30 seconds. If dulce de leche is not fully combined, scrape down sides and blend again. Pour into prepared dish. Place dish in roasting pan. Fill with 1 inch of hot water. Cover roasting pan with foil. Carefully place in oven.
Step 4
Bake for 50 minutes or until knife tip inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
Step 5
To serve, run a small knife around edge of the dish; jiggle to loosen. Invert serving plate over dish. Turn over; shake gently to release. Garnish with fresh whipped cream, if desired.
