The butter is melted over low heat, remove from heat (not too hot), add the sifted flour and mix to a thick porridge. Lightly beaten egg yolks were added to the milk, mix well, and then poured into the oil mixture, stirred until complete blending of the mixtures. Egg whites are broken down into snow with mixer at high about 1 minute and gradually add the sugar. 1/3 of the beaten egg white mixture is added to the egg yolk and mix vigorously until a homogeneous, then was added and the remaining egg white mixture which very gently stirred with a spoon or spatula. The resulting mixture should have air bubbles on top. Divide into forms-cups. Bake over a water bath at 170 C for 8 minutes was reduced to 150 C and baked for 20 minutes. After removing from oven, immediately turn down on a wire rack to not fall.