Custard is generally safe to enjoy during pregnancy, provided the preparation and storage adhere to strict food safety guidelines. This creamy dessert, a mixture of milk or cream, sugar, and eggs, must be heated sufficiently to eliminate potential bacterial risks. The primary concern is the safety of the egg component, which is used as a thickener. When prepared correctly, custard can be an acceptable occasional indulgence.
The Critical Safety Factor: Thoroughly Cooked Eggs
The main health risk when consuming egg-based products like custard is Salmonella bacteria, found in raw or undercooked eggs. Pregnant individuals are particularly vulnerable to foodborne illnesses because the immune system is altered during gestation. A Salmonella infection can cause severe dehydration from vomiting and diarrhea, which could pose a risk to the pregnancy.
Custard made using fresh shell eggs must be cooked until the egg proteins are fully set. The mixture needs to reach an internal temperature of 160°F (71°C). Using a food thermometer is the most reliable way to confirm this temperature has been reached, especially when making homemade custard or baked goods containing the mixture.
If a recipe calls for a custard that is not cooked, such as in certain chilled desserts or ice creams, pasteurized eggs or egg products must be used. Pasteurization is a heat treatment that eliminates pathogens without requiring the consumer to cook the ingredient.
Guidelines for Store-Bought and Ready-to-Eat Custards
Commercially produced, shelf-stable, or refrigerated custards are generally considered safe because they are made with pasteurized milk and eggs during manufacturing. These products have undergone stringent heat treatment. However, consumption guidelines still apply once the packaging is opened.
Ready-to-eat dairy products carry the risk of Listeria monocytogenes, a bacterium that can grow even at refrigerator temperatures. Listeriosis can have serious consequences for the pregnant individual and the developing fetus. Therefore, consume refrigerated custards promptly after opening and always check the expiration or “use-by” date.
Custards purchased from a deli counter, bakery, or restaurant where preparation and storage conditions are unknown should be approached with caution. Avoid any chilled, ready-to-eat custard that may have been stored for long periods or where temperature control cannot be guaranteed. Only freshly prepared and served hot custards in these settings should be considered the safest option.
Nutritional Context of Custard Consumption
Custard is made with milk and eggs, which contribute beneficial protein and calcium. A typical serving can provide around 13 grams of protein and over 300 milligrams of calcium, supporting fetal development and maternal bone health.
Most custards are high in both saturated fat and sugar. A standard single-cup serving can contain approximately 4 grams of saturated fat and often 28 grams of sugar. For this reason, custard should be viewed as an occasional treat rather than a significant source of daily nutrients.