Slice or dice candied oranges, cover with liquor and leave for 15 minutes. Cut orange zest into narrow stripes and bring to simmer in milk with 1 tablespoon of sugar.

Pound butter with flour. Pour in milk with zest, bring to a boil, then slightly cool, mix with an egg white and cool. Add egg yolks, pounded with some sugar, candied fruits steeped in liquor, mix. Whisk the remaining egg whites with sugar into stiff foam and fold in the mixture. Brush molds with butter, dust with vanilla sugar, fill with the mixture 2/3 deep and put onto baking sheet. Pour some water into the baking sheet. Bake for 20 minutes at 392 °F (200 °С). Submit immediately, dusting with powdered sugar and garnishing with candied fruits.