Are eggs in custard safe? A deep dive into food safety for your favorite dessert

November 10, 2025 •

4 min read

According to the U.S. Food & Drug Administration, cooking eggs to 160°F (71°C) is sufficient to destroy harmful bacteria like Salmonella. This is great news for home bakers wondering: are eggs in custard safe? With the right preparation, homemade custard is a deliciously safe treat for everyone to enjoy.

Quick Summary

This article explores the necessary precautions to ensure the safety of eggs in custard. It covers cooking temperatures, handling practices for homemade versions, and the benefits of using pasteurized egg products, with detailed instructions on proper storage to maintain safety.

Key Points

Cook to 160°F (71°C): The most critical step for making eggs in custard safe is to ensure the mixture reaches a safe internal temperature to kill bacteria like Salmonella.
Choose pasteurized eggs: For a risk-free option, especially for vulnerable populations, use pasteurized eggs or egg products, which are pre-treated for safety.
Properly temper eggs: When making stovetop custard, slowly whisk hot milk into the eggs to temper them and prevent curdling.
Use a food thermometer: Rely on a digital thermometer for accuracy to confirm the custard has reached the minimum safe temperature.
Ensure proper storage: Cool custard quickly and refrigerate within two hours. Store for a maximum of three days and do not reheat more than once.
Avoid cross-contamination: Always wash your hands and sanitize equipment that has come into contact with raw eggs.

Homemade custard is a rich, creamy indulgence, but the presence of eggs can sometimes raise questions about food safety. The main concern centers on Salmonella, a bacterium that can be present in raw or undercooked eggs. However, by understanding the science behind egg cooking and following best practices, you can ensure your custard is both delicious and safe.

The Science of Egg Custard Safety

The key to a safe, egg-based custard is heat. When the custard is cooked, the heat causes the egg proteins to coagulate and thicken the mixture. This process, when performed correctly, also heats the custard to a temperature high enough to pasteurize the eggs and destroy any potential Salmonella bacteria. The recommended safe internal temperature for cooking eggs to kill pathogens is 160°F (71°C). Proper temperature control is especially vital for homemade versions, as commercially produced custards typically use pasteurized eggs or egg products during manufacturing.

Types of Custard and Cooking Temperatures

Custards are generally categorized by how they are cooked, and the approach to ensuring safety varies slightly for each type.

Stirred Custards: These are cooked on the stovetop and stirred continuously until they thicken to coat the back of a spoon. Achieving the safe temperature of 160°F (71°C) is crucial here. Using a digital thermometer is the most reliable method for monitoring the temperature.
Baked Custards: Cooked in the oven, often in a water bath (bain-marie) to ensure gentle, even heating, which prevents curdling. Baked custards are safe when they are just set, with a slight jiggle in the center. The standard test is to insert a knife, which should come out clean when done.

Using Pasteurized Eggs for Extra Protection

For added peace of mind, or when preparing custard for vulnerable individuals such as pregnant women, young children, or the elderly, using pasteurized eggs is an excellent option. These eggs have been heat-treated in their shells to kill bacteria, making them safe for recipes that don't reach high temperatures or for those who simply prefer a lower-risk alternative.

Proper Handling and Storage for Safe Custard

Once your custard is cooked, safe handling and storage are just as important as the cooking process itself.

Rapid Cooling: To prevent bacterial growth, custard should be cooled rapidly after cooking. You can achieve this by placing the pan in an ice bath or pouring the custard into a shallow container.
Refrigeration: Refrigerate the custard within two hours of cooking. Always cover the surface with plastic wrap to prevent a skin from forming and to protect against contamination.
Storage Time: Homemade custard can be stored in the refrigerator for up to three days. Any leftovers should be discarded after that time. Do not reheat more than once.

Comparing Custard Types and Safety


Feature	Homemade Cooked Custard	Custard with Pasteurized Eggs	Instant/Commercial Custard
Safety Basis	Heat treatment (reaching 160°F) kills bacteria.	Eggs are pre-treated; removes Salmonella risk even if undercooked.	Manufactured with pasteurized ingredients, minimal risk.
Cooking Process	Requires careful, monitored heating to prevent curdling.	Simplified; reduces worry over safe cooking temperature.	Very simple; just add liquid and heat or mix.
Flavor/Texture	Rich, deep, and customizable flavor; can achieve a silky texture.	Excellent, but slight variations in texture or flavor may occur.	Flavor and texture can be less authentic than homemade.
Best For	Experienced home cooks wanting full control over flavor and texture.	Recipes using raw or lightly cooked eggs, or for those with health concerns.	Convenience and speed, or when making custard for a large group.

Essential Food Safety Tips for Custard Making

Use clean, uncracked eggs: Always start with fresh, clean eggs free of any cracks.
Avoid cross-contamination: Wash hands and utensils thoroughly after handling raw eggs. Use separate equipment for raw and cooked egg products.
Temper your eggs: When adding hot milk to eggs, pour the hot liquid in slowly while whisking constantly to prevent the eggs from scrambling.
Use a thermometer: Relying on a food thermometer is the most accurate way to ensure a safe internal temperature.
Don't leave out: Never leave cooked custard or egg dishes out of the refrigerator for more than two hours.

Conclusion: Enjoy Your Custard Safely

Homemade custard is a culinary delight, and with a bit of care, you can enjoy it without concern. By focusing on proper cooking temperatures and safe handling practices, are eggs in custard safe? The answer is a resounding yes. Whether you choose the traditional method, opt for pasteurized eggs, or use a convenient mix, adhering to these food safety principles ensures a delicious and worry-free dessert every time.

For more detailed information on egg safety, visit the Egg Safety Center website.

Frequently Asked Questions

Yes, it is possible to get Salmonella from custard if it is not cooked to a safe temperature. Salmonella bacteria can be present in raw eggs, but proper heating to 160°F (71°C) eliminates the risk.

For stovetop custard, it is safe when it has thickened enough to coat the back of a spoon and has reached an internal temperature of 160°F (71°C). For baked custard, it is done when a knife inserted near the center comes out clean.

Yes, instant and store-bought custards are generally safe. They are made with pasteurized eggs or egg products and are manufactured under controlled conditions that eliminate bacterial risk.

Custard made with pasteurized eggs is an excellent and safe alternative. While there might be minor differences in texture or flavor noted by some connoisseurs, it can still produce a high-quality, delicious result, and the safety benefits are significant.

Yes, it is safe for a pregnant woman to eat custard, provided it is fully cooked or made with pasteurized ingredients. It is best to avoid any products made with raw or lightly cooked eggs.

A water bath, or bain-marie, insulates the custard from the oven's direct heat, ensuring it cooks gently and evenly. This prevents the edges from overcooking before the center is set and helps achieve a silky, smooth texture without curdling.

Homemade custard should be cooled quickly and stored in an airtight container in the refrigerator for no more than three days.

If custard is cooked too fast, especially on the stovetop, the eggs can scramble and curdle, resulting in a lumpy, unpleasant texture. Constant stirring over low to medium heat is necessary for a smooth finish.