weeping custard

If you have tiny pin holes in the custard-particularly at the bottom or along the edges, it is overbaked. If the custard is absolutely smooth with no holes anywhere, then you have another reason for the weeping. If you are making custard cups a water bath helps, for a pie watch it carefully. and check for doness, not in the center, but half way to the center. The custard continues to cook after it comes out of the oven. I wind up with pin holes in a about 50% of my custard pies. Good luck. ( low butter fat gives you a really flabby custard- I tried it once with skim milk and it was very sad, but not weepy.)