I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water.
I wanted a baked custard made of the filling without the crust.
I doubled the recipe and baked it in a souffle dish, using a water bath under the souffle dish. I baked it at 325F. It took almost 2 hours for the knife inserted in the center to come clean.
The custard was a good texture when removed from the oven and cooled, but when I scooped some out, clear sugar fluid accumulated where I scooped.
The fluid tasted only of sugar, not the rhubarb or the orange flavors.
I tilted the souffle dish. Overnight approximately 2/3 cup of fluid accumulated in the space where I had scooped .
My question :
Why did this happen?
What could I do to avoid it happening in the future?