Stir cornstarch with a little milk. Bring remaining milk to a boil. Stir in salt, vanilla sugar and sugar. Add the beer and let the soup boil briefly.
Separate the eggs. Set egg whites aside to cool. Mix the yolks and pour them with the cornstarch into the soup, which is no longer boiling.
Whip the egg whites until stiff, form dumplings with spoons and place on top of the soup.
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