Poppy Seed Torte

6 cups milk, divided

⅓ cup poppy seeds

2 sticks butter, divided

1⅓ cups flour

1 teaspoon salt

1⅓ cups sugar

8 egg yolks, slightly beaten

4 teaspoons vanilla extract

4 cups graham cracker crumbs

¼ cup sugar

Heat oven to 350 degrees.

In a saucepan gently heat 4 cups of the milk with the poppy seeds and 1 stick butter, stirring constantly until butter melts. Keep very warm.

In a separate bowl combine flour, salt and sugar. Add cold milk to flour mixture and stir until smooth. Add hot milk mixture, return to heat, cook and stir constantly until batter thickens, about 3-5 minutes. Add a little of the hot batter to the egg yolks, stirring constantly. Pour yolks into batter and mix well. Cook until batter reaches a pudding-like consistency. Add vanilla and cool in refrigerator.

Combine graham cracker crumbs and sugar in a 9-by-13-inch baking pan. Melt remaining butter and pour over crumbs. Mix with a fork, then with hands gently press mixture evenly onto bottom and sides of pan and bake 8 minutes.

When filling and crust have cooled pour filling into pan and refrigerate. Serve chilled with whipped cream on top.

Serves 12.