<http://schema.org/recipeInstructions>
" Preheat oven to 325 degrees F. In 2-quart saucepan, heat half-and-half over medium heat until tiny bubbles form around edge of pan. Meanwhile, in heavy 3-quart saucepan, heat margarine and 3/4 cup packed brown sugar to boiling over medium heat, boil 2 minutes, stirring constantly. Gradually whisk in warm half-and-half until mixture is completely smooth. Remove from heat. In medium bowl, with wire whisk or fork, beat egg yolks and vanilla until blended. Slowly beat half-and-half mixture into egg-yolk mixture until well mixed. Pour into twelve 4-ounce ramekins or custard cups. Place ramekins in small roasting pan (about 14&amp;quot; by 10&amp;quot;), place in oven. Carefully pour boiling water into roasting pan to come halfway up sides of ramekins. Bake 1 hour, or until just set (mixture will be slightly soft in center). Remove ramekins from roasting pan, cool on wire rack. Refrigerate at least 3 hours, until well chilled. Up to 4 hours before serving, preheat broiler. Place remaining 2 tablespoons brown sugar in small sieve. With spoon, press brown sugar through sieve over top of chilled custards. Place ramekins in jelly-roll pan. With rack in broiler at closest position to heat source, broil cr\u00E8me br\u00FBl\u00E9e 3 to 4 minutes, just until sugar melts. Refrigerate until ready to serve. The melted brown sugar will form a shiny, crisp crust over the custard. Serve within 4 hours, or the crust will lose its crispness."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4342/butterscotch-creme-brulee-1225/>