Remove the pot from the heat. Whisk 6 egg yolks in a bowl add ½ of the hot cream mixture continue whisking to avoid scrambling the yolks. Pour the mixture into the pot and return the pot to low-medium heat. Continue heating until the mixture coats the back of a spoon. Use a finger and run a line on the mixture, if it holds it’s thick enough. Remove from the stove and allow to cool slightly.