<http://schema.org/recipeInstructions>
" EARLY IN DAY OR DAY AHEAD: In 8-cup glass measuring cup or medium bowl, with wire whisk or fork, beat eggs, egg whites, milk, maple syrup, vanilla extract, salt, and maple flavor until well blended. Carefully pour milk mixture into four 8-ounce custard cups. Set custard cups in 10-inch skillet; slowly fill skillet with water to come halfway up sides of custard cups. Over medium heat, heat water in skillet to boiling; boil 5 minutes. Cover skillet and remove from heat; let custards stand in covered skillet 20 minutes. Remove custard cups from skillet; refrigerate until well chilled, about 2 hours. When custards are cold, prepare caramel topping: In small saucepan over medium heat, heat sugar until melted and a light caramel color, stirring constantly. Immediately pour hot caramel in thin stream in concentric circles over top of each custard. Cover and refrigerate until caramel softens, at least 2 hours. To serve, top each custard with an orange-peel knot."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6276/caramel-topped-skillet-custards-2198/>