The sugar is caramelized in a pan with a thick bottom and pour in the milk. Once the caramel has dissolved, the court pulls from heat and constant stirring, slightly melted butter, vanilla, flour, egg yolks (one by one). Finally, without stopping stirring, pouring egg whites broken down into hard snow. The dough is placed in a small bowl and bake in a water bath for 45 minutes. The finished pudding cool to room temperature and then discharged. Serve topped with sour cream, whipped with powdered sugar. On cream can be arranged seasonal fruits.