How to cook
Beat 1 cup of milk with 2 egg yolks, 1/4 cup sugar, flour and starch in a bowl. Caramelize the remaining 1 cup of sugar and 3 tablespoons of water in a suitable container. Once you get a nice caramel, add the rest of the milk and stir until the caramel dissolves completely.
Strain the resulting mixture in a Teflon-coated container or another container in a water bath. Heat the milk with the caramel and add the beaten egg mixture while stirring. Stir until the cream thickens nicely. Remove from the heat and mix 2 tablespoons of butter in.
Allow it to cool with the pot covered, to prevent it from getting a crust. Beat the egg whites separately with a pinch of salt until you get a fluffy snow. Gently mix them into the cooled cream and pour it into moist dessert cups.
Put in the refrigerator for 2 hours before serving. Optionally, serve with a caramel topping.