Cut open the vanilla pods and scrape out the pulp.
Bring 400 ml almond milk with vanilla pods and vanilla pulp to a boil.
Stir 100 ml almond milk with powdered sugar, vanilla sugar and cornstarch until smooth.
As soon as the milk starts to boil, remove vanilla beans and stir in cornstarch-sugar mixture well. Stir constantly over low heat until thickened, about 5 minutes.
Once pudding thickens, remove from heat and stir in ground almonds.
Pour into prepared bowls. Refrigerate or enjoy immediately.
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