Sounds like you've made a few.
Most everything I know also comes from European Chefs.
It's really like Creme Anglaise method. I just wanted to add that once the mixture is ready to pour,
I run a stretched paper towel along the top of the mixture to remove all the bubbles and foam.
Also FYI, whenever trying to scald milk or cream I always take a part of the total sugar and add it to the milk.
This will leave a bigger window and less room for mistake at that time between scald and boilo up.
For what it's worth.
You can prevent curdling by shortening the cooking time. You can take the finished formula and thicken over a double boiler.