For the vanilla pudding, cut vanilla beans lengthwise and scrape out the pulp. Bring 450 ml almond milk, vanilla sugar, vanilla pulp and vanilla bean to a boil Stir in confectioners’ sugar and cornstarch with 50 ml almond milk until well blended.
Once the milk starts to boil, remove vanilla bean and stir in powdered sugar and cornstarch mixture. Stirring constantly, simmer over low heat until mixture thickens.
Pour the custard into bowls and allow to set briefly or enjoy immediately warm.