Bring milk and sugar to the boil (reserve 5 tablespoon). Mix the cornstarch in the 5 tablespoon of the rest of the milk, add, briefly bring to the boil. Put the egg whites under the hot cream and pour into a glass bowl or glasses.
For the wine foam, put all the ingredients in a saucepan (do not use aluminum!). With a half-sized flame or circuit 2, heat while hitting it vigorously. Let everything boil briefly, then take it down and continue to beat until it has cooled down a bit. Pour wine foam onto the cooled cream and refrigerate until ready to use.