: Why does custard go runny if left exposed in the fridge, what is the chemical reaction? If I leave opened custard in a carton with just the spout open the custard remains thick the next day, but spread out on a plate its

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Why does custard go runny if left exposed in the fridge, what is the chemical reaction?
If I leave opened custard in a carton with just the spout open the custard remains thick the next day, but spread out on a plate its like water the following day.

Is it water inside the environment?

UPDATE: 7 days later : the custard from the same carton opened is still thick!

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