Bring to a boil the milk ( 5 tablespoons set aside ) with sugar (40 grams) and vanilla sugar. Soak the 40 grams cornstarch in the remaining milk, pour over the milk syrup and bring to a boil. Add egg whites in the milk crème, stir and pour into glass goblets. Place egg whites, white wine, 80 grams sugar, 1 tablespoon cornstarch into a pot and heat on water bath until smooth, whisking. Pour the cold creme, put in the fridge.