For the creme caramel, I used 8-ounce wide-mouth mason jars that I bought at Walmart. They're like these: https://www.amazon.com/Ball-Mason-Wide-Mouth-Half/dp/B00E0MXMXG/ref=sr_1_16?ie=UTF8&qid=1514511488&sr=8-16&keywords=8-ounce+mason+jars. I used a Camwear 12-quart polycarbonate square food storage container that I got from Amazon (https://www.amazon.com/gp/product/B0001MRUKA/ref=oh_aui_search_detailpage?ie=UTF8&psc=1). I use the polycarbonate container for all of my sous vide dishes including the creme caramel, and the Anova Immersion Circulator (https://www.amazon.com/gp/product/B00UKPBXM4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1). Hope this helps!
Nice! I got these:
https://www.amazon.com/dp/B00E0MXMXG/ref=cm_sw_r_cp_apa_KTQYzb2YZHNNX