Final answer:
Creme anglaise is cooked to a temperature between 170°F to 180°F, which thickens the eggs enough without curdling to create a smooth sauce.
Step-by-step explanation:
Creme anglaise, a classic French custard sauce, is usually cooked to a temperature between 170°F to 180°F (76°C to 82°C). At this range, the eggs in the mixture are thickened enough to form a sauce without reaching the point where they would start to curdle. It is essential to maintain this temperature range for a smooth and velvety creme anglaise. It's also important to remember to stir the mixture continuously to prevent the eggs from scrambling and to ensure even cooking throughout.