Put 1/2 l milk with 2 tablespoons sugar and 2 teaspoons vanilla sugar in a saucepan. Remove 5 tablespoons of milk and stir in 2 tablespoons of fine cornstarch and 1 egg yolk until smooth.
Bring the milk to the boil, mix in the mixed cornstarch. Bring to the boil briefly, stirring constantly. Refine to taste with 2-3 tablespoons of almond or orange liqueur.
Pour the hot cream into cold-rinsed pudding molds or cups. Cover with foil and let cool. Loosen from the edge of the mold with a knife and overturn.
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