2 tablespoons sugar, 2 tablespoons flour (starch) and milk are broken well. Separate the yolks and whites of eggs - both broken well (whites should become snow). The remaining caramelized sugar with 4 tbsp water. Caramel is added to the milk mixture and egg yolks. The resulting mixture is stirred well, until thick. The cream is put on the stove, until thickened. When you remove from heat, add vanilla. The cream should be cool, then served in cups, alternating egg whites and cream.