In oiled 1-2 tbsp (margarine or butter) tray put the noodles and sprinkle with rest fat. Bake gently in a moderate oven. Remove and pour the cream which is prepared as follows: 700 ml milk and sugar are heated to boiling. Separately, beat egg yolks with the flour and starch in the rest (300 ml) milk added with vigorous stirring to the boiling milk. When the cream has thickened remove from heat and pour the hot noodles, allow to cool to cool. Meanwhile, prepare the glaze - egg whites are broken down into foam with sugar and a pinch of salt. They fight to give a fluffy cream. Then the egg white cream is applied to the sheet and cream and put in preheated 200C oven for a short time - only pokafevee and browned a little egg white (procedure CRISP egg white cream may be omitted or left in the still-warm oven only dry, but a matter of taste both ways is very tasty). Serve sprinkled with powdered sugar, cinnamon or with chocolate sprinkles. For strong vanilla taste can replace the flour with whole starch or the old way 1 vanilla.