Is it safe to eat custard? A Comprehensive Guide to Custard Safety

November 30, 2025 •

4 min read

According to the Food and Drug Administration (FDA), around 79,000 people develop foodborne illnesses each year from eggs contaminated with Salmonella, making proper handling and cooking essential. Therefore, answering "is it safe to eat custard?" depends heavily on its ingredients and preparation to avoid such risks.

Quick Summary

This guide explores the safety of custard, distinguishing between homemade and commercial products. It covers the importance of using pasteurized ingredients, understanding different custard types, and following correct cooking and storage practices. The article also addresses specific safety considerations for vulnerable groups, ensuring safe consumption for everyone.

Key Points

Thoroughly Cook Eggs: The most crucial safety step for homemade custard is ensuring the egg mixture reaches at least 160°F (71°C) to kill Salmonella.
Choose Pasteurized Ingredients: Using pasteurized eggs and milk is the safest way to prepare homemade custard, especially for at-risk individuals like pregnant women and the elderly.
Refrigerate Promptly: Custard should not be left at room temperature for more than two hours; cool it quickly and store it in the refrigerator to prevent bacterial growth.
Understand Custard Types: Commercial custards (canned or powder) are often safer than traditional homemade versions due to manufacturer pasteurization, but require proper storage after opening.
Use Caution with Vulnerable Groups: Pregnant women, infants over 6 months, and immunocompromised individuals should only consume thoroughly cooked or pasteurized custard and avoid high-sugar versions.
Follow Storage Guidelines: Both homemade and store-bought custards are perishable; homemade versions should be consumed within 3-5 days, while commercial products must follow package directions.

Understanding the Core Ingredients and Their Risks

At its heart, traditional custard is a simple mixture of milk, eggs, and sugar, thickened by heat. The primary safety concern revolves around the eggs, which can carry the bacteria Salmonella. If the eggs are not cooked to a sufficient temperature, this bacteria can survive and cause illness.

Raw Egg Contamination and How to Mitigate It

Salmonella infection, or salmonellosis, can cause symptoms such as diarrhea, fever, and abdominal cramps within 12 to 72 hours of exposure. For homemade custard, using pasteurized eggs is the most effective way to eliminate this risk. Pasteurized eggs have been heated to a temperature high enough to kill bacteria without cooking the egg. If using unpasteurized eggs, it is crucial to cook the custard mixture thoroughly until it reaches a temperature of at least 160°F (71°C). This can be tested using a food thermometer to ensure the mixture is safe. Alternatively, ensuring the custard is cooked until it coats the back of a spoon and leaves a clear trail when a finger is run through it indicates it has reached a safe temperature.

The Role of Milk and Dairy Products

While less common, unpasteurized milk can also be a source of harmful bacteria like Listeria. Always use pasteurized milk and cream when preparing custard to ensure safety. For those with lactose intolerance or dairy allergies, non-dairy milks or custard powder alternatives offer safe and delicious options.

Homemade vs. Commercial Custard: A Comparison


Aspect	Homemade Custard	Commercial (Instant/Premade) Custard
Key Safety Factor	Ingredient quality and cooking process are paramount.	Relies on manufacturer's pasteurization and quality control.
Ingredients	Often uses fresh eggs, milk, and sugar. Can be controlled for quality.	Made from custard powder (cornflour), sugar, and milk. May contain preservatives and artificial flavors.
Allergen Risk	Higher risk if eggs or dairy are not tolerated. Direct control over ingredients.	May be lower risk if egg-free powder is used. Always check labels for allergens.
Preparation	Requires careful cooking and temperature control to be safe.	Simple to prepare, usually involving mixing with hot water or milk, minimizing raw ingredient risk.
Storage	Highly perishable; must be refrigerated and consumed within 3-5 days.	Follow package instructions; often has a longer shelf life before opening.

Safe Handling and Storage Practices

No matter the type of custard, proper handling and storage are critical for preventing bacterial growth. Custard, being a dairy and egg-based product, is a perfect medium for bacteria to multiply if left at room temperature.

Best Practices for Custard Safety:

Refrigerate Promptly: Once custard is cooked, it should be cooled and refrigerated as quickly as possible. Do not leave custard out for more than two hours.
Prevent a Skin from Forming: When cooling cooked custard, press plastic wrap directly onto the surface to prevent a skin from forming, which can trap moisture and create an environment for bacteria.
Check Shelf Life: Homemade custard should be consumed within 3-5 days. For store-bought options, always adhere to the best-before date on the packaging.
Maintain Cleanliness: Use clean utensils and surfaces when preparing and serving custard to avoid cross-contamination from other foods.

Special Considerations for Vulnerable Groups

Pregnant Women

For pregnant women, the risks associated with Salmonella and Listeria are particularly serious, potentially leading to complications such as miscarriage or premature birth. The safest option is to consume custard made with pasteurized eggs and milk, or commercially produced products that guarantee pasteurization. Homemade custard should only be consumed if the eggs are pasteurized and fully cooked. Excessive sugar intake is another concern, so moderation is key.

Infants and Children

Custard can be a nutritious food for babies and children, providing calcium and protein. However, it should only be introduced around 6 months of age, when they begin solid foods. For homemade custard for infants, use unsweetened custard powder mixed with breast milk or formula instead of regular milk for the first year, as cow's milk is not recommended as a main drink. Avoid commercially sweetened, powdered custards for infants due to high sugar and artificial additive content. Always serve lukewarm, not hot, and check for allergies.

The Immunocompromised and Elderly

Those with weakened immune systems and the elderly are at a higher risk of severe complications from foodborne illnesses. These individuals should be especially diligent about custard safety, opting for well-cooked, pasteurized products and following strict storage guidelines. Any leftover custard should be treated with caution, and if in doubt, it should be discarded.

Conclusion: Making an Informed Choice

Is it safe to eat custard? Absolutely, as long as proper food safety protocols are followed. The key takeaway is that homemade custard carries an inherent risk from potentially contaminated raw eggs, which can be mitigated by using pasteurized eggs and cooking to a safe temperature. Commercial custards, while generally safer due to pasteurization, still require proper refrigeration and storage. Understanding the origin of your custard—whether it's from a tin, a powder mix, or made from scratch—is the first step toward enjoying this creamy treat without worry. By being mindful of ingredients, cooking thoroughly, and storing correctly, custard can be a safe and delicious dessert for almost everyone. For more detailed food safety information from a trusted source, consult the Centers for Disease Control and Prevention website.

The Final Word on Custard Safety

It’s not just about what's in the bowl, but how it got there. For homemade versions, vigilance over cooking temperatures and ingredient freshness is essential. For store-bought varieties, the peace of mind comes from trusting the manufacturing and following storage instructions. Whether it's a nostalgic treat or a new dessert, a little caution ensures a safe and enjoyable experience for all.

Frequently Asked Questions

No, it is not safe to eat uncooked homemade custard. It contains raw eggs which can be contaminated with Salmonella bacteria, posing a significant risk of foodborne illness. Always cook homemade custard to a temperature of 160°F (71°C).

Yes, store-bought custard is generally safe to eat as commercial products are typically made with pasteurized eggs and milk. However, you must always check the label, ensure proper refrigeration after opening, and consume it by the expiration date.

Food poisoning from custard, particularly due to Salmonella, can cause symptoms such as diarrhea, fever, abdominal cramps, nausea, and vomiting. Symptoms usually appear within 12 to 72 hours of eating contaminated food.

Yes, it is safe to eat custard during pregnancy, provided it is made with pasteurized eggs and milk and is thoroughly cooked. Avoid any homemade custard with raw or undercooked eggs due to the risk of Salmonella.

Babies can be introduced to custard around 6 months of age, once they begin eating solid foods. It is best to use plain, unsweetened homemade versions mixed with breast milk or formula and served lukewarm.

Homemade custard should be stored in an airtight container in the refrigerator and consumed within 3-5 days. For store-bought custards, refer to the expiration date on the package for guidance.

You can use custard powder (typically cornflour-based) as a thickener, which eliminates the raw egg risk. For traditional custard, ensure you bring the mixture to the correct temperature (160°F) to activate the eggs' thickening properties safely.