<http://schema.org/description>
"Le Bernardin pastry chef Michael Laiskonis serves this milk-chocolaty dessert in an eggshell with caramel foam; it&amp;#039;s known as &amp;quot;the egg.&amp;quot; It&amp;#039;s just as good in ramekins, topped with a simple caramel sauce blended with maple syrup."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a9503/chocolate-pots-de-creme-maple-caramel-salt-recipe/>