{ "items" : [
    { "id" : "http://dbpedia.org/resource/Crème_anglaise"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Crème Anglaise (French for \"English cream\") is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla. It is thought to have origins evolving from ancient Romans who used eggs as thickeners to create custards and creams." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Crème Anglaise" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Creme_anglaise_p1050164.jpg" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Sugar",
          "http://dbpedia.org/resource/Milk",
          "http://dbpedia.org/resource/Vanilla",
          "http://dbpedia.org/resource/Yolk" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Sugar,egg yolks,milk,vanilla" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Creme_anglaise_p1050164.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Custard"] } } }
