Welfenspeise German pudding

500 ml milk
40 g sugar
1 tsp vanilla sugar
40 g cornstarch
4 egg whites
4 egg yolks
80 g sugar
250 ml wine, white wine
juice of half lemon
1 Tbsp cornstarch

Boil milk and sugar, stir in cornstarch and continue to boil.

Beat the egg white until stiff peak and mix in the hot cream
Put other ingredients in a pot that is not of aluminum and heat at half high flame and whisk vigorously and let boil
briefly, remove from heat and continue beating until it is slightly cooled.
Pour wine foam on the cooled cream and refrigerate.