Pour milk in a saucepan, and sift in the icing sugar and the corn starch.

Over low heat, slowly stir or whisk, letting the whisking rest every minute.

Once it reaches a custard stage (thickened but still pourable), stir in 1 capful of almond essence.

Continue stirring until the mixture thickens to a pudding consistency.

Once at pudding consistency, remove from the stove and let cool for 5-10 minutes.

Scoop into containers and place in the fridge to chill (1 hour).

Top with edible sprinkles before serving.