Why You Should Never Store Custard Desserts In The Freezer - Chowhound

Syneresis is what you call the phenomenon when liquid separates and seeps out from food. Custard has a lot of water thanks to the addition of whole milk. When you prepare custard perfectly, the egg proteins arrange themselves neatly into a microscopic structure that can trap and hold onto water molecules. This gives the custard its signature velvety, gel-like texture. Advertisement However, imagine this structure…