Wash and stone the apricots. Bring to the boil with orange juice, 1⁄8 l water and 2 tablespoons sugar. Simmer for 2-3 minutes. Mix starch with some water until smooth. Bind juice with it. Let it cool down.
Boil 400 ml milk. Stir in the poppy seeds, cover and allow to swell over a low heat for about 15 minutes.
Boil 400 ml milk. Stir 1 sachet of custard powder, 2 tablespoons of sugar and 100 ml milk until smooth. Stir into the boiling milk and simmer for about 1 minute. Leave to cool for about 1 hour.
Stir 1 sachet of custard powder, 3 tbsp. sugar and 100 ml milk until smooth. Stir into the poppy milk and simmer for about 1 minute. Leave to cool for about 1 hour.
Whip the cream until stiff. Let vanilla sugar trickle in. Stir vanilla pudding until smooth. Fold in the cream. Layer both puddings in a large bowl and allow to cool completely. Decorate with apricots and balm, add the rest of the apricots.