• 6 large eggs
  • 1 tin condensed milk
  • 1 1/2 cup evaporated milk
  • 2 tbsp powdered milk
  • 1 tsp vanilla essence
  • 1/4 tsp JGM PRODUCTS ginger powder
  • 1/2 tsp JGM PRODUCTS cinnamon powder
  • 1/2 cup granulated sugar
  • 1/4 cup water (approx.)



  1. Add sugar and water to a pot over low/medium heat. Bring to a boil. Allow the sugar to melt until it turns golden brown. Keep stirring it to ensure sugar melts evenly. This takes a few minutes. Do not let it get too dark as this will result in a bitter taste.
  2. Empty into a greased baking dish and evenly distribute at the bottom of the dish.
  3. Add all other ingredients to a blender. Blend until the ingredients are nicely incorporated and the mixture is smooth.
  4. Pour mixture into the greased dish (8×8) with the caramelized sugar.
  5. Place the dish into a water bath which is a larger baking dish filled halfway with water.
  6. Bake at 350 degrees for approx. 45 – 50 minutes or until the crème caramel sets. The middle should be soft and firm but not liquid like.
  7. Once finished baking, remove from the water bath. Let it cool completely.
  8. Place a flat tray/dish/plate over the baking dish with the crème caramel and quickly but carefully flip it over.
  9. Chill and then enjoy!

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