Break 200 gr of the cookies in smaller pieces and put the cream plus 400 ml of the milk in a large saucepan on the stove. Heat slowly.
Meanwhile make a mix of the cornflour, the vanilla sugar, the sugar and 100ml of the milk. Stir this well until smooth and no lumps are left.
Bring the cream/milk mixture to the boil and leave to simmer softly till all cookies are dissolved. This should be about 5 minutes. Make sure it doesn't burn.
Turn the heat low and pour in the cornflour mix while stirring. Keep stirring while you let it slowly bubble for about 3 minutes. It will thicken almost instantly so stay with it.
Turn of the heat and add the almond essence or liquor.
Rinse the pudding tins or butter well. Pour in the pudding, cover with plastic wrap and put in the fridge for at least 4 hours.
To turn the pudding it's best - if you used metal tins like I did - to quickly dip them into hot water for a few seconds, then turn on a plate and pick up plate and pudding and shake once. They should come loose instantly.