What are the differences between Syneresis and Curdling?

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Syneresis – When a custard is left overnight or as it ages, the watery liquid leaks from the gel structure and forms Syneresis. (it is edible) Cooking custard too fast and too hot can affect the water held in the structure.

Curdling – When cooked eggs or egg yolks in a sauce or custard coagulate, it is called curdling. It effects the quality of the food. (it is edible) Overheating stirred cooked custard can cause curdling problems

Bavarian Crème, Pastry Creams, and Crème Anglaise can be curdling examples because they all have a custard like base to it because they are very creamy.

 Sabayon is a sauce that can start to syneresis.

It has egg yolks in the sabayon and if it isn’t cooked right it would start to curdle or syneresis.