How to make
Heat 17 fl oz (500 ml) of almond milk with sugar - 4 tbsp. with a tip and if you would like it to be sweeter you can add more sugar.
Beat the egg with 2 fl oz (70 ml) of almond milk, starch and vanilla sugar.
When the milk is ready to boil, remove it from the heat and pour a thin stream of egg-starch mixture.
Place it back onto the hob, reduce to low heat and beat with a wire whisk until the cream thickens - 4-5 minutes.
Add the liqueur, butter and flavors. I used for this cream orange + vanilla essence - to enhance the taste of butter and vanilla, but maybe it will be even better if you add almond essence.
Stir until the butter melts and the aromas merge and immediately pour it into cups and allow it to cool.
Serve the pudding cold or at room temperature, depending on the season.
Decorate it as desired with chocolate balls, or chocolate or caramelized and coarsely chopped almonds.
