Add the egg yolks to the saucepan. Whisking every 30 seconds or so,, cook for 15-20 minutes. It should thicken and coat the back of a spoon. Don’t worry if you see some egg yolk bits in there. We will strain them! Transfer the curd through a fine mesh strainer into a large shallow bowl (preferably not metal) and allow it to cool down for an hour. It thickens as it cools down, and you'll notice a gelatinous-ish texture.