Beat the eggs with the sugar and vanilla sugar with a mixer until whitened - to a thick cream.
Distribute mixture into a rectangular tray that you've oiled and sprinkled with flour.
Shake the tray slightly and put in a preheated 356°F (180 °C) oven.
Bake the revani layer about 35-40 min., without opening the oven during the first 20 min.
Once the layer is baked and slightly cooled, pour the milk over it.
If using pasteurized milk there's no need to boil it ahead of time.
After the revani is cooled, put it in the fridge for a few hours and serve.
Decorate as desired.