In a saucepan, combine half the sugar with the cornstarch. Add the whole eggs and egg yolks, stirring with a whisk. Stir in the almond milk and liqueur and bring to a boil, stirring constantly. Remove from the heat. Add the gelatin and stir until completely dissolved. Transfer to a bowl. Cover and refrigerate for about 1 hour or until the custard has cooled, but is not completely set.
