Caramelise 30 g sugar and vanilla sugar in a pot until light brown. Carefully add 800 ml of milk and boil the caramel at low heat until it is free of caramel. Roast the flaked almonds in a pan without fat, remove.
Separate the egg. Beat the egg whites until stiff and the mixture shines, adding 50 g sugar. Heat water in a large pot, do not boil. Dip two tablespoons into the water. Cut off dumplings from the meringue.
Covered in boiling water and leave to stand for 5-6 minutes.
Boil up caramel milk. Mix egg yolk, starch and 5 tablespoons of milk. Stir into the milk. Bring to the boil, simmer for 1 minute. Serve soup with dumplings and almonds. Serve with chocolate sauce.