The sugar is caramelized to light brown, pour the milk and stir until dissolved caramel. Add the beaten egg yolks and put to boil while stirring. Boil one minute and remove from fire. Arrange biscuits, pour half cream, biscuits again and again cream. As cool is coated with beaten egg whites hard and powdered sugar. The cake should stand for several hours before consumption. The cream becomes quite rare, but not scary - then tightens perfectly.