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white is pure protein (called albumin) and toughens, shrinks, and shrivels early in cooking. The yolk is slower to harden, being a concentrated form of fat in addition to its other nutrients. This bastes the protein, so to speak, enabling it to withstand higher) temperatures before solidifying. Curdling, sweating, and cracking argdmree undesirables custard-makers face if they fail to acknowledge these properties of eggs. All are avoidable.
Curdled or curd-like is not related to the milk in the custard, but the eggs - whole or separated - used and abused in the custard.
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