Into a suitable container caramelized sugar. The caramel should be light in color, do not toast. You'll need a round baking pan with a diameter of about 22 cm. Pour carefully therein caramel, if necessary tilt to cover tightly the bottom. You can also use smaller bowls cream caramel. In a medium bowl, beat the egg yolks and whites. Add water, milk, vanilla and salt. Beat gently until their complete mixing. Pour into pan, which then wrap with a damp cloth. Place the container in a deep pan with hot water, which reaches half of the tray with the mixture. Leave for about an hour, the water should be hot, but not boiling. Then leave the resulting mixture to cool for a further hour and then to stand at least overnight. To remove the dessert tray, use a thin knife. It will release rabchetata. Finally, turn on the court in which it will serve. Decorate with fruit flavor or whipped cream.