<http://schema.org/recipeInstructions>
" Prepare the custard: Heat the cream and milk over medium heat in a small saucepan until it just simmers. Add the cheese and stir over low heat until the cheese has melted -- about 4 minutes. Add the bread crumbs and set aside, allowing the crumbs to soften in the milk mixture for 30 minutes. Generously coat 6 four-ounce ramekins with vegetable oil and set aside. Cook the custard: Preheat oven to 300 degrees F. Pour 1 inch of hot water into a roasting pan, place it on a baking sheet, and set aside. Gently whisk the egg yolks, the milk mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a medium bowl until thoroughly combined. Pour about 1/3 cup custard into each ramekin. Bake in the prepared roasting pan on the center rack of the oven until a toothpick inserted into the center of the custard comes out clean -- about 1 1/4 hours. Remove from oven, place on a wire rack, and cool for at least 10 minutes. Roast the tomatoes: Increase oven temperature to 450 degrees F. Place the tomatoes, balsamic vinegar, olive oil, remaining salt, and pepper in a roasting pan, toss to coat, and cook until browned -- 15 to 20 minutes. Set aside. Gently run a knife around the outside of each custard and invert ramekin onto a serving plate. Top each custard with the tomatoes and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1285/warm-gouda-custard-tomatoes-3390/>