Serious Eats: Recipes
Pío V (Nicaraguan Christmas Cake)
This is a starch-bound custard. Normally, to avoid curdling, custards are heated gently until they thicken. In this recipe, the presence of cornstarch creates an exception to the rule: the custard must be brought to a boil, then boiled for an additional 2 minutes to properly thicken. Ignore this and you will have a weepy custard.