In a small bowl, mix the sugar, vanilla sugar, salt and cornstarch. Mix with 4-5 tablespoons of milk until smooth. Heat the rest of the milk in a saucepan, add the starch-sugar mixture and cook for 1 minute while stirring. Take the saucepan off the heat and mix in the almonds. Separate the eggs and stir the yolks into the flammeri. Beat the egg whites until stiff and fold in loosely. Fill the almond flambé into cold rinsed molds or pudding molds and refrigerate. Turn the flammeri out and serve.
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