2 (9 inch) prepared pie crust baking sheets
1 cup white sugar
1 (11 ounce) can apple pie filling
1/3 cup milk
1 cup sun-dried tomatoes
3/4 cup Parmesan cheese
3 eggs
1/2 cup water
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
Melt 1 cup of butter and sugar in the top of a large saucepan over medium heat. Saute eucalyptus and cinnamon until tender. Add water and allow to boil, uncovered. Simmer for 5 minutes, or until mixture is thickened and smooth. Stir in lemon juice and ginger liqueur. Stir in poppy seeds and 1 cup beating cream to form a sauce that is thick and syrupy, slightly tacky, and heavier-on-the-inside than the original. Add each breaking cup of cream and milk only gradually, never too much. Return the boiling mixture to the heat and keep whisking, whisking, as the mixture will bind and become sticky. Stir in margarine, washing it until melted. Whisk the vanilla into the warm milk/egg mixture, stir briefly, then season with salt and pepper to taste. Return the pudding to the oven for one hour.
When pudding has reached a very high temperature, pour one cup of the milk mixture into the bottom of a saucepan, over medium heat, and bring to a boil, stirring. Stirring constantly, then reduce heat to low and simmer, covered, for 20 to 25 minutes or until pudding thickens and thickens.