1Grind poppy seeds in mill (or use a coffee grinder)
2Combine milk, butter and sugar in medium saucepan and cook on low until sugar dissolves.
Gradually pour in half the milk mixture into the eggs, whisking constantly. Return the egg mixture to the remaining milk in saucepan.
3Continue to cook, stirring all the while, until mixture begins to thicken. Once it sticks to the back of a spoon (if you run your finger down the back it should make a line) add the seeds and stir well.
4Remove from heat and cool before using.
Store in fridge for up to 5 days.