how do I make creme anglaise without curdling the eggs?

[guestmama9904]

please help, i have tried two different recipes for a basic creme anglaise and each time it looks great but not thick enough, so i keep cooking it and then the eggs curdle. it still tastes good but the texture is weird and it isn't as pretty as it should be.

[Sugarshoc]

Are you cooking the anglaise over a water bath? Your heat might be too high.

[cristeen]

You really need to use a double boiler, over low heat, and stir constantly. It's not something you can make if you have any distractions, it requires your full attention.